Seared Foie Gras with Fruit Compote

Ingredients

Foie gras

4 slices, approximately 1.5 inches thick

Salt

to taste

Pepper

to taste

Assorted fruits (like apples, plums, and berries)

2 cups, chopped

Sugar

1/2 cup

Balsamic vinegar

1/2 cup

Microgreens

for garnish

Instructions

1. Season the foie gras slices with salt and pepper on both sides.
2. Heat a dry skillet over medium-high heat. When hot, add the foie gras slices and sear for 1-2 minutes on each side, or until they are golden brown.
3. Remove the foie gras from the skillet and let it rest on a plate lined with a paper towel.
4. While the foie gras is resting, prepare the fruit compote. Combine the chopped fruits and sugar in a saucepan. Cook over low heat, stirring occasionally, until the fruits are soft and the mixture has a syrupy consistency.
5. Prepare the balsamic reduction by simmering the balsamic vinegar in a small saucepan over low heat, stirring occasionally, until it is reduced by half and has a thick consistency.
6. To serve, place a generous spoonful of fruit compote on each plate. Top with a seared foie gras slice, drizzle with balsamic reduction, and garnish with microgreens.
7. Serve immediately and enjoy this gastronomic experience!