Entree: France – Gascony – Foie Gras Poêlé (Pan-seared rich duck or goose liver served hot with a sweet-acidic sauce and toasted brioche)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 40 min

Ingredients

- 4 slices foie gras, approx. 2.5 oz (70 g) each
- 4 slices brioche, about 1/2-inch (12 mm) thick
- 1 tbsp (15 ml) neutral oil such as grapeseed
- 2 tbsp (28 g) unsalted butter
- 2 tbsp (30 ml) Armagnac
- 1/3 cup (80 g) Sauternes or another sweet dessert wine
- 2 tbsp (28 g) granulated sugar
- 6 oz (170 g) fresh figs or 2 small apples/pears, sliced
- 1 tsp (5 ml) fresh lemon juice
- Sea salt
- Freshly ground black pepper
- Fleur de sel for finishing (optional)

Instructions

1. Pat the foie gras slices dry with paper towels and refrigerate on a tray for 10 minutes to firm slightly. Lightly season both sides with salt and a few grinds of black pepper.
2. Toast the brioche slices in a skillet over medium heat with 1 tbsp (14 g) butter until golden on both sides; keep warm and set aside.
3. Sprinkle the fruit slices with the sugar and lemon juice. In a small sauté pan over medium heat, caramelize the fruit 2–3 minutes per side until glossy and just softened; transfer to a warm plate.
4. Heat a heavy skillet (cast iron preferred) over high heat until smoking hot. Add the neutral oil and carefully lay in the foie gras slices. Sear 30–45 seconds per side until a deep golden crust forms; press lightly to ensure even contact. Reduce heat to medium-high, add 1 tbsp (14 g) butter and baste once for 10–15 seconds.
5. Remove the foie gras to a warm plate and tent loosely with foil. Pour off most of the rendered fat from the skillet, leaving a thin glaze.
6. Return the skillet to medium-high heat, add the Armagnac and carefully ignite with a long match or let it bubble to burn off alcohol (stand back). When flames subside, add the Sauternes and any accumulated juices from the foie gras; reduce 1–2 minutes until slightly syrupy.
7. Swirl in the remaining 1 tbsp (14 g) butter to finish the sauce, adjust seasoning with a small pinch of salt and a grind of pepper.
8. To serve, place a slice of toasted brioche on each plate, top with a seared foie gras slice, spoon caramelized fruit alongside, and drizzle with the Armagnac-Sauternes sauce. Finish with a light sprinkle of fleur de sel if desired.