Seared Foie Gras with Fig Jam
This luxurious appetizer features perfectly seared foie gras, offering a rich, buttery texture and deep flavor. Served with a sweet and tangy fig jam, it creates a delightful contrast that is both elegant and simple to prepare. A sprinkle of flaky sea salt finishes the dish.
An original recipe by Forkin
- Total time
- 20 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 200 gfoie gras, cut into 1-inch (2.5 cm) thick slices
- 2 tbspall-purpose flour
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
- 0.25 cupfig jam
garnish
- 1 pinchflaky sea salt
Equipment
heavy-bottomed skillet · tongs · shallow dish · paper towels
The method
Step by step
- 1
Gently score one side of the foie gras slices in a crosshatch pattern, being careful not to cut all the way through.
About 2 min
- 2
In a shallow dish, combine the all-purpose flour, salt, and black pepper. Lightly dredge the foie gras slices in the seasoned flour, shaking off any excess.
About 3 min
- 3
Heat a dry, heavy-bottomed skillet over medium-high heat until very hot, about 2-3 minutes.
About 3 min
Cook’s note: A cast iron skillet works best for a good sear.
- 4
Carefully place the foie gras slices, scored-side down, into the hot skillet. Sear for 1.5 to 2 minutes, until a golden-brown crust forms and the fat begins to render.
About 2 min
- 5
Flip the foie gras slices and sear on the other side for another 1 to 1.5 minutes, until golden brown and slightly softened in the center.
About 1 min
Cook’s note: Do not overcook, as foie gras can melt quickly.
- 6
Remove the seared foie gras from the skillet and place on a paper towel-lined plate to drain any excess fat.
About 1 min
- 7
Serve the seared foie gras immediately with a small dollop of the fig jam on the side or underneath, and sprinkle with flaky sea salt.
About 1 min
Cook’s note: Serve with toasted brioche or crusty bread for a complete experience.
Keep it good
This dish is best enjoyed immediately after preparation.
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