Try the best Seared Foie Gras with Fig Jam & Orange
This is one of the most delicious appetizers you can make in about 10 minutes time. That’s all taking into consideration that you have these ingredients on hand. Sourdough bread, fig jam (or something similar), foie gras, and orange.
The sourdough was homemade but that will need a completely different post to give you that recipe, if you don’t already know how to make it, just use a good artisan bread (even a raisin bread or walnut would be great here) I didn’t make my own fig jam here so you can easily buy one or a seasonal jam would be fine here as well (almost anything will work here).
Of course you need the real star of this dish and that is the foie gras which I had gotten locally in Austin from Countryside Farms. And you need an orange for a little zest. That’s it!. Here is how to make seared foie gras with fig jam, I hope you enjoy it!
Seared Foie Gras with Fig Jam and Orange
- 8 oz foie gras
- 4 oz fig jam
- 4 slices sourdough bread (or raisin bread)
- 2 tbsp butter
- 5 tbsp olive oil
- 1 whole orange (zest)
- 3 tbsp chives
- 1 salt (and pepper)
Cut 4 portions of foie gras and try to remove as much of the blood vein as possible from the liver. You can score the foie with the back of a knife if you want to give an extra level of presentation.
Season with salt and pepper. Meanwhile in a large saute pan add butter and olive oil. Add the 4 slices of bread to the pan and toast on medium heat for 2-3 minutes until it the first side is golden brown. Flip the bread over and season with salt and toast the other side for another 2 minutes.
Take the bread out of the pan. Take the pan off the heat and add the foie gras to the pan. The pan should be hot but not smoking hot. Cook on the one side, placing the pan back on the heat, until the foie gras turns a dark brown and a natural crust forms. Flip over the foie gras and cook for another minute ( The foie gras should cook in about 2-3 minutes roughly)
The foie gras when touched with your finger (like your checking the doneness of a steak) should feel soft on the outside but should be a little firm in the middle. When you take the foie gras out of the pan place it on a plate (in a restaurant they would have it on a paper towel to soak up any extra fat draining while it continues to cook)
But since we want they fat draining into our bread no need to drain it. Take your bread and add a layer of fig jam. Add the seared foie gras to each piece of bread. Finish with orange zest, chives, and a little more flaked salt. Serve and enjoy immediately!