Created: 12/10/2023
Cook Time: 10 minutes
Cook Time: 10 minutes
This elevated and indulgent take on a French classic adds the earthy and aromatic flavors of truffle to the rich and creamy foie gras. The foie gras is seared to perfection and paired with a sweet fig compote for a perfect balance of flavors and textures.
Ingredients:
Yield: 2-4 servings
1 lb fresh foie gras, deveined and sliced into 1/2-inch thick medallions
2 tbsp sea salt
1 tbsp freshly ground black pepper
2 tbsp olive oil
1 tbsp truffle oil
1/2 cup fig compote
Instructions:
Step 1
Begin by removing the foie gras from the fridge and allowing it to come to room temperature. This will ensure that it cooks evenly and retains its natural flavor.
Begin by removing the foie gras from the fridge and allowing it to come to room temperature. This will ensure that it cooks evenly and retains its natural flavor.
Step 2
Sprinkle the sea salt over each of the foie gras medallions, making sure to coat both sides evenly. Then sprinkle black pepper on both sides of the foie gras as well.
Sprinkle the sea salt over each of the foie gras medallions, making sure to coat both sides evenly. Then sprinkle black pepper on both sides of the foie gras as well.
Step 3
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the foie gras medallions to the skillet, making sure not to overcrowd the pan.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the foie gras medallions to the skillet, making sure not to overcrowd the pan.
Step 4
Let the foie gras cook for 1-2 minutes on each side, or until a crispy crust has formed. Use a spatula to gently flip the medallions over, taking care not to break them apart.
Let the foie gras cook for 1-2 minutes on each side, or until a crispy crust has formed. Use a spatula to gently flip the medallions over, taking care not to break them apart.
Step 5
Once both sides of the foie gras are seared, remove the medallions from the skillet and place them on a paper towel to absorb any excess oil.
Once both sides of the foie gras are seared, remove the medallions from the skillet and place them on a paper towel to absorb any excess oil.
Step 6
Drizzle the truffle oil over the foie gras medallions and allow them to rest for a minute or two. This will help infuse the rich truffle flavor into the foie gras.
Drizzle the truffle oil over the foie gras medallions and allow them to rest for a minute or two. This will help infuse the rich truffle flavor into the foie gras.
Step 7
Serve the truffle seared foie gras immediately, while it is still hot and crispy. Top each medallion with a spoonful of fig compote for a perfect balance of sweet and savory flavors and textures.
Serve the truffle seared foie gras immediately, while it is still hot and crispy. Top each medallion with a spoonful of fig compote for a perfect balance of sweet and savory flavors and textures.