Pan Seared Foie Gras with Wine Sauce

November 14, 2021

Foie Gras, a dish unique to French cuisine, is a perfect recipe with a sweet and acid balance with wine sauce!

While foie gras is a controversial food, it is a preferred dish in French cuisine. It is served with applesauce and grapefruit or wine sauce. This dish, which is prepared by cooking in a pan or in the oven, offers a sweet-sour balance.

If you want to make the Seared Foie Gras recipe at home, which is a dish with intense texture and flavor, try our recipe made in a pan.

Pan Seared Foie GrasPhoto By Canva
Taste Score: %65
Difficulty Easy
Servings 4-6 people
Preparation 20 mins
Cooking 20 mins
Total 40 mins

Tips

  • Don’t know where to buy good quality foie gras? Not a problem, Hudson Valley Foie Gras has the best quality foie gras for everyone.
  • If you don’t want rosemary leaves or orange zest in your platter you can always pass the reduced wine sauce through a sieve.
  • Always be cautious with the temperature while searing foie gras, nobody likes overcooked foie gras.
  • You can make the same recipe by replacing wine sauce with grapefruit sauce.
  • Always remember a perfectly cooked and best foie gras is crispy and cooked from outside and rare from the middle.
  • Grade A foie gras is the most likely because it has fewer veins.
  • If you want to store foie gras for later use make sure to put it in an air tight zip lock bag.
  • Cut thick slices. The fat in foie gras is very delicate to handle and sometimes it gets overcooked while searing hence, thick slices help prevent overcooking.
  • Always use a hot knife while cutting foie in slices. Cold knife will result in sticking with the foie gras.
  • Before putting foie in the pan ensures that the pan is hot enough to melt the fat.
  • You can chill Pâté de foie in the refrigerator a few hours before serving.
  • If you eat foie gras don’t eat too much in one sitting as it is high in fat and cholesterol it could cause digestion problems.

Ingredients

Directions

Preparation

  1. Start preparing foie gras by splitting the two lobes and remove excess fat if there is any.
  2. Carefully eliminate the veins that are visible and discard.
  3. Rinse foie gras with slightly cold water.
  4. Dip a sharp knife in hot water and cut foie gras in 1 inch thick slices.
  5. Wrap with a cling film and put it in the refrigerator.
  6. Foie gras is ready to be seasoned and cooked later.

Cooking

  1. Take out prepared foie gras from the refrigerator and season each slice generously with salt and freshly grounded black pepper.
  2. Take a medium sized saucepan and preheat it for about 2 minutes on low flame.
  3. Put slices of foie gras in the pan and sear them for about 1 minute. Be cautious; do not overcook your foie gras.
  4. Turn around the slices and sear for another minute. To get a perfectly seared foie gras it should be nicely done from the outside but rare from inside.
  5. Remove the slices from the pan once they are done and put aside.
  6. To make wine sauce, remove any excess fat or pan drippings and put the pan back on low to medium flame.
  7. Add butter, garlic, orange zest and rosemary leaves and sauté for a few seconds.
  8. Add wine and let it simmer for two minutes.
  9. To enhance the flavor squeeze fresh lemon juice in it and whisk well.
  10. Your wine sauce is ready.
  11. To assemble, gently place foie gras slices on the serving plates and drizzle wine sauce over it.
  12. Garnish with orange zest and rosemary leaves and serve straightaway.
Nutrition Facts
Serving Size 1 Pan Seared Foie Gras
Serves 4-6
Amount Per Serving
Calories352
% Daily Value*
Protein 8 g16%
Total Fat 1 g1.3%
Cholesterol 5 mg1.7%
Sodium 913 mg39.7%
Potassium 256 mg5.4%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

What Is Foie Gras?

Foie gras is an expanded liver of duck or goose. Foie gras is banned in many places because of the way it is produced which raises many questions about animal rights. Despite the controversy, foie gras is a renowned French cuisine and it is consumed in many ways but most commonly it is served as pâté or seared with different sauces and toppings. Foie gras is a nutrient enriched food full of vitamins and minerals. It has a rich silky and buttery texture. It is very expensive in some places. Foie gras is scrumptious, pure and lush.

What's The Difference Between Foie Gras And Pâté?

Most people get confused with foie gras as pâté but there is a sharp difference between both. Pâté is a blended paste that is a processed product obtained from any ground meat or even from foie gras cooked with wine. However; foie gras itself is a raw product i.e. liver of either goose or duck. It is said that around 28 grams of pâté contain a day’s worth of vitamin B12 and foie gras is rich in vitamin A. Foie gras has a very rich taste unlike liver pâté. Normally foie gras is eaten as pâté. A simple pâté can be made with only four ingredients; foie gras, wine, salt and pepper.

What To Serve With Foie Gras?

Foie gras has a very rich nature because of which it can be served with a variety of sweet, sour and jammy flavors. Many sauces and toppings are paired with foie gras in different countries. Foie gras with wine sauce is the most common and fancy meal. Dried fruits like figs are also a classic combination with seared foie gras. Fruits are also welcomed, especially pomegranates, peaches and plums. You can also pair it with some parmesan or dry-aged Gouda. Foie gras serves well with crackers or toasted bread. Soft white wine goes perfect with seared foie gras for a fancy dinner night.

Here are our some delicious recipes that you can serve with Foie Gras:

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