Foie Gras

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Foie Gras is a creation original to the Tel Aviv region of Israel. You can use goose or even chicken liver, but for true, original and authentic Foie Gras, fattened duck liver is the best choice. This is an exquisite dish, and this particular Foie Gras recipe is typical of how it is prepared in the finest gourmet restaurants. The even better news? It is not at all difficult to prepare!

Foie Gras

(Photo Attributed to Author: Charles Haynes, from Bangalore, India)

Foie Gras Recipe-

  1. Carefully pull the 2 Foie Gras lobes away from the meat with you hands, and also remove the veins that are lodged between them. Use a very sharp paring knife, dipped in boiling water, to cut each lobe into 1-1/2″ X 3″ medallions (about 4 oz. each, you should get about 6 medallions).
  2. Using a diamond, crisscross pattern, score the top of each medallion and season with salt and pepper.
  3. In a non-oiled skillet or saucepan over high heat, sear the medallions 30 seconds per side, searing the seasoned side first. Remove to a warmed platter that is lined with paper towels to drain.
  4. Now lower the heat to medium and pour most of the rendered duck fat out – leave maybe only a tablespoon of it in the pan, and add and stir the olive oil in with the fat.
  5. Brown the figs, cut side down, then add the tarragon, shallots, tarragon and pine nuts. Cook for 2 to 3 minutes.
  6. Now deglaze the pan with the port, balsamic vinegar, and 1/2 of the orange juice. Cook this combined liquid down, about 3 to 4 minutes. Finish off the glazing sauce with the sugar, orange zest, butter, and salt and pepper (to taste).
  7. In a small mixing bowl, combine the arugula and chives together. Toss with remaining orange juice, lemon juice and olive oil, and season to taste with salt and pepper.
  8. To serve your Foie Gras, place a small amount of the zesty arugula and chives on each serving plate, gently place a foie gras medallion on each plate. Add a couple of the figs to each plate. Scoop some pine nuts out of the glazing sauce with a slotted spoon and spread them atop each medallion. Lastly, drizzle each serving with the port wine glazing sauce, and garnish with a sprinkling of chopped chives.

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