4 people
  • 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

Nutritional information

Calories: 359kcalCarbohydrates: 60gProtein: 17gFat: 5gSaturated Fat: 2gCholesterol: 293mgSodium: 580mgPotassium: 244mgFiber: 2gSugar: 16gVitamin A: 17713IUVitamin C: 6mgCalcium: 72mgIron: 20mg


Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 people
  • 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!
    Seared Foie gras recipe with Fig Jam and orange

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