Pan Seared Foie Gras with Sautéed Fresh Figs, Aged port wine reduction and Toasted Brioche.
This liver is like silk on your tongue as its heavenly richness melts away in your mouth.
1 Lobe of whole Foie Gras Grade A (approximately 1lb)
1 Large peeled whole shallot
1-½ cups of aged Port wine
½ oz of unsalted butter
2 pints of fresh black mission or California green figs
6 slices of brioche (from your local bakery) if you cannot find Halla bread will work
Salt and pepper to taste
6 Sprigs of Tarragon
Slice foie gras into six slices sprinkle with salt and pepper
Preheat a sauté pan so that it is very hot.
Put the slices into the dry pan and sear both sides a minute and a half each.
After finished searing, put the pieces of foie gras onto a paper towel to absorb the fat, reserve, keep warm.
Throw half of the pans fat away and sear all of the figs and cut in half, both sides for a minute or two, take the figs out of the pan and place the figs on a plate with paper towels and reserve warm.
Throw all of the fat away, add chopped shallot and sear for 30 seconds to a minute and deglaze with port wine.
Reduce by half and salt & pepper to taste,
Strain the reduction into a strainer place back on the stove and bring to boil
Monte the sauce with butter and reserve hot.
Take a hot plate and the place the seared figs in a circle in the middle of the plate top the figs with finished port wine reduction place the foie gras on top of the figs and decorate with a sprig of tarragon and serve on the side a toasted slice of brioche.
Chef Raymond Ost shared this recipe with us when he was featured as our guest on Neighborhood Kitchens.
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About Neighborhood KitchensBuilding on a 35-year history of producing Latino and multicultural programming, WGBH’s award winning La Plaza team has a new offering — Neighborhood Kitchens, a series about the exploration of culture through food. Every week the show offers a unique window into immigrant communities in New England.
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On the GoIn each episode, host Margarita Martínez visits a different ethnic restaurant and learns three delicious recipes from the chef. She also explores the restaurant’s neighborhood, discovering hidden gems along the way. Join her as she learns about new ingredients, new cultures, and new neighborhoods. ¡Hasta pronto!
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»Boston's South End: Orinoco, Teranga and Oishii
»Boston's Back Bay: Casa Romero
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»All Around Boston: Mei Mei Street Kitchens
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»Portland, ME: Emilitsa
»Newport, RI: Tallulah on Thames
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