Pan-seared Foie Gras with Fig and Balsamic Reduction

The rich flavor and the smooth creamy texture of the fat liver is just so delicate and heavenly that I find it very difficult to describe. To enhance the already excellent delicacy, I like to add some sweet, plump figs as the accompaniments, and balances its richness with the acidity of the balsamic reduction.



  • 2 thick slabs of foie gras
  • 5 figs, split into quarters (reserve one for plating)
  • 1⁄4 cup red wine
  • 1 tablespoon balsamic vinegar
  • Pinch of salt, fresh ground pepper
  • 1 teaspoon sugar


For the fig and balsamic reduction.

  1. Combine all ingredients with 1/2 cup water in a saucepan.
  2. Cover; bring to boil over high heat.
  3. Reduce to a simmer, cook for 10 minutes or until fruit has broken down.

For the Foie Gras:

  1. Season foie gras liberally on all sides with salt and pepper.
  2. Heat a small skillet over high heat for at least 3 minutes.
  3. Place foie gras in skillet, cook, swirling pan gently from time to time, until golden brown and crisp on first side, about 30 seconds.
  4. Flip foie gras onto second side and cook for 30 second longer.
  5. Transfer to paper towel-lined plate and let rest for 1 minute.