Ingredients:
- 8 oz block Foie Gras (Grade A or B, raw, chilled)
- Flaky Sea Salt, to taste
- Freshly Ground Black Pepper, to taste
- 3 tbsp Good Quality Balsamic Vinegar
- 2 heaped tbsp Fig Jam or Preserves
- 1 tbsp Water or Dry Port/Madeira Wine
- 4 slices of Brioche bread (optional, for serving)
Instructions:
- Using a very sharp knife, slice the chilled foie gras block into four even pieces, approximately 1 inch (2.5 cm) thick. Place the slices on a plate and return them to the freezer for 30 minutes. The liver must be freezer-cold.
- Prepare the Fig & Balsamic Reduction: In a small saucepan, combine the balsamic vinegar, fig jam, and port/water. Bring the mixture to a gentle simmer over medium-low heat. Stir until the jam is fully dissolved and the sauce slightly thickens (about 2-3 minutes). Remove from heat and keep warm.
- Heat the Pan: Place a heavy-bottomed skillet (cast iron recommended) over high heat. Allow the pan to become screaming hot—until you see the very faintest wisp of smoke (this is a dry sear; no oil is needed). Immediately before searing, retrieve the foie gras slices and generously season both sides with flaky sea salt and black pepper.
- The Sear: Carefully place the seasoned foie gras slices into the dry, hot pan. Sear undisturbed for 30 to 45 seconds, or until a deep golden-brown crust forms. Using tongs, immediately turn the slices. As the fat renders rapidly, carefully pour off the excess liquid fat from the pan. Sear the second side for another 30 to 45 seconds, repeating the process of draining excess fat. The slices should be soft but hold their shape.
- Rest and Serve: Immediately transfer the seared foie gras slices to a wire rack to drain for 30 seconds. Plate the foie gras (on toasted brioche, if desired). Drizzle generously with the warm Fig and Balsamic Reduction and serve immediately.