65min 4 ppl
Seared Foie Gras with Figs
52 minutes
4 people
Medium31–60 min or 7–12 steps
52 min · 8 steps
Medium: 31–60 min or 7–12 steps
610 kcalper person
Protein 14g
Carbs 38g
Fats 42g
About this dish
Searing a chilled, flour-dusted lobe in a screaming-hot dry pan is the technique that gives duck foie gras its deep caramelised crust and richly savoury centre, rather than letting it melt into a puddle of fat. As duck is poultry, a meat thermometer confirming the centre has reached a full, safe 74°C is essential — finished here with a gastrique of aged balsamic and fresh figs that cuts the richness without masking it.
Allergy Info
Dairy, Gluten, Sulphites
Diet Info
Meat
Ingredients
Fresh Produce
- Fresh black figshalved8 whole
- Fresh thyme6 sprigs
Meat & Poultry
- Duck foie grasgrade-A, deveined and sliced into 4 × 150g escalopes, 2 cm thick600 g
Dairy & Eggs
- Unsalted buttercold, cut into small cubes20 g
Dried Goods
- Caster sugar1 tbsp
- Plain flourfor dusting2 tbsp
- Briochetoasted, to serve4 slices
Spices & Seasonings
- Fleur de sel1 tsp
- Black pepperfreshly cracked1 tsp
Oils & Condiments
- Aged Balsamic Vinegarat least 8 years old60 ml
- Ruby Port40 ml
Utensils
- Meat thermometer
- Large cast-iron or heavy-bottomed skillet
- Small saucepan
Method
1
Remove the foie gras escalopes from the refrigerator. Score each lightly on both sides in a crosshatch pattern with a sharp knife. Season generously on both sides with fleur de sel and black pepper, then dust lightly with flour, shaking off any excess. Place on a tray and return to the refrigerator uncovered.
Approx. 5 minutes
2
Refrigerate the seasoned escalopes for 30 minutes to firm them back up before searing.
Approx. 30 minutes
3
Combine the balsamic vinegar, port and caster sugar in a small saucepan over medium heat. Bring to a simmer and cook until reduced by half and syrupy, about 6–8 minutes, stirring occasionally. Remove from the heat and set aside.
Approx. 8 minutes
4
Heat a large cast-iron or heavy-bottomed skillet over the highest heat possible until it just begins to smoke — no oil is needed. Sear the foie gras escalopes in a single batch for 60–90 seconds on the first side until deeply mahogany and caramelised; do not move them.
Approx. 2 minutes
5
Flip each escalope and sear for a further 60 seconds on the second side. Transfer immediately to a warm plate, tenting loosely with foil. Use a meat thermometer to confirm an internal temperature of 74°C, ensuring the escalopes are fully and safely cooked with a richly caramelised, deeply savoury centre — duck is poultry, and this full temperature is essential, not optional.
Approx. 2 minutes
6
Discard all but a thin film of rendered fat from the pan. Return the pan to medium heat and add the figs cut-side down along with the thyme sprigs. Cook for 2–3 minutes until the figs are caramelised and beginning to soften.
Approx. 3 minutes
7
Pour the balsamic gastrique into the pan with the figs, swirl to combine, then remove from the heat and whisk in the cold butter cubes one at a time until the sauce is glossy and emulsified.
Approx. 1 minute
8
Place one escalope on each slice of toasted brioche, arrange four fig halves alongside, spoon the gastrique over and around, and serve immediately.
Approx. 1 minute
