🦆 Pan-Seared Foie Gras
Foie gras poêlé is a thick slice of fattened duck or goose liver seared quickly in a very hot dry pan until crusted outside and meltingly soft within. It is classically served on toasted brioche with a spoon of fig jam to cut the richness and a few flakes of fleur de sel. It appears as a festive starter in French restaurants, especially around Christmas.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 4 slices foie gras (about 60 g each), 2 cm thick
- 4 slices brioche
- 4 tsp fig jam
- Fleur de sel
- Freshly ground black pepper
Method
- Chill the foie gras slices well and score them lightly in a criss-cross pattern.
- Toast the brioche slices until golden.
- Heat a dry frying pan until very hot and sear the foie gras for 40–60 seconds per side.
- Drain on paper towel; season with fleur de sel and pepper.
- Place each slice on brioche and add a spoon of fig jam beside it.
How to make it lighter
- Serve a 40 g slice instead of 60 g — it is extremely rich.
- Skip the brioche and serve the foie gras over sliced fresh figs or apple.
- Use half the jam, or replace it with fresh fruit.
History
Fattening birds for their liver dates back to ancient Egypt, but foie gras is most closely linked today with southwest France, notably the Landes and Périgord, where seared slices are a popular restaurant starter.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →