Foie Gras

Foie Gras with Sauternes, Toasted Brioche, and Fig Jam

A classic French festive preparation, where duck foie gras is gently seared and finished with a Sauternes reduction. Served on toasted brioche with fig jam, this is the signature luxury of southwestern France, especially around the holidays.

Prep

15 min

Cook

15 min

Total

30 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •600 g (1 lb 5 oz) duck foie gras, a whole lobe, deveined and rested at room temperature for 20 minutes
• •5 g (1 tsp) fine sea salt
• •2 g (½ tsp) freshly ground black pepper
• •30 g (2 tbsp) unsalted butter
• •200 ml (¾ cup) Sauternes, the sweet white wine from Bordeaux; a late-harvest Riesling or Gewürztraminer is a workable substitute
• •120 g (4 oz) fig jam, traditional accompaniment; a quality store-bought jar is acceptable
• •8 g (2 tsp) sugar, only if the Sauternes is dry or the jam is tart
• •8 slices brioche, 1.5 cm thick, cut from a loaf; home kitchen note: this replaces the traditional pain d'épices

Steps

1. 1 Prepare the foie gras: using a knife, gently separate the two lobes and remove the main veins by pulling them out slowly with the tip of a paring knife, taking care not to tear the flesh. Pat dry thoroughly with paper towels; surface moisture prevents a good sear.
2. 2 Slice the lobe into 8 escalopes about 2 cm thick. Season both sides with the salt and pepper. Let rest 5 minutes while you toast the brioche.
3. 3 Toast the brioche: preheat the oven to 160°C (320°F). Brush both sides of each slice with a little of the butter and bake on a tray for 6-8 minutes, turning once, until golden at the edges. Keep warm.
4. 4 Make the Sauternes reduction: in a small saucepan over medium heat, pour in the Sauternes and bring to a gentle simmer. Reduce by about three-quarters until it is syrupy and coats the back of a spoon, 4-6 minutes. If it tastes sharp, add the sugar and stir until dissolved. Keep warm off the heat.
5. 5 Sear the foie gras: heat a heavy dry skillet (preferably cast iron) over high heat until very hot but not smoking. Place the escalopes in the pan without crowding, and sear 30-45 seconds per side, only until a thin golden crust forms and the inside is still cold and melting in the center. Overcooking turns foie gras into foie gras pâté.
6. 6 Plate immediately: place two escalopes on each warm plate, drizzle with the warm Sauternes syrup, and serve at once with the toasted brioche and a spoonful of fig jam on the side. Each diner builds their own bite: brioche, foie gras, a streak of jam, a touch of the wine syrup.