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Teresa's Recipes • Seared Foie Gras with Fruit Compote

Seared Foie Gras with Fruit Compote - Indulge in this luxurious dish that hails from French haute cuisine. The rich, buttery, and delicately creamy taste of the seared foie gras is perfect

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Seared Foie Gras with Fruit Compote

Indulge in this luxurious dish that hails from French haute cuisine. The rich, buttery, and delicately creamy taste of the seared foie gras is perfectly balanced with a homemade sweet and tangy fruit compote, providing an exquisite symphony of flavors. The dish is finished with a drizzle of balsamic reduction and a sprinkle of microgreens, adding a pop of color and an extra layer of complexity to this culinary delight.

Serves 4 🍷 Wine Pairings 🥗 Side Dishes

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!

Tips

  • 💡 Make sure the skillet is hot before adding the foie gras. This will ensure a nice, golden sear.
  • 💡 For the balsamic reduction, choose a good-quality balsamic vinegar. It will make a difference in the final flavor of the dish.
  • 💡 The fruit compote can be made in advance and stored in the refrigerator. Just reheat it gently before serving.

Dietary Information

Servings: 4 Dish Type: Main Course Prep Time: 10 minutes Cook Time: 20 minutes Calories: 370 Fat: 30g Carbs: 15g Protein: 12g Sodium: 130mg Sugar: 13g

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