Seared Foie Gras with Tart Cherry Reduction, Pickled Cherries & Mustard Seeds
Seared foie gras is a delicacy that some people consider the peak of fine dining cuisine. Here we’ve paired it with two different pickles and a tart cherry syrup to help balance its intense richness, plus croutons for texture.
This dish is relatively easy, and all the components (besides searing the foie) can be made ahead of time, so you can focus on getting the perfect sear right before serving.
It’s important to make sure the foie gras is well chilled before cooking, to help keep it from melting away in the pan.
INGREDIENTS
- 1lb Grade A Foie Gras, cleaned, sliced & scored (how to clean foie gras)
- Small Bread Cubes, oiled & lightly broiled into croutons
- ½ cup Tart Cherry Grenadine (can substitute grenadine syrup)
- Leaves from a few sprigs of Fresh Thyme
- Kosher Salt
DIRECTIONS
1
Clean the foie gras, thickly slice it & put it in the fridge. Reserve the smaller pieces for other foie gras recipes.
2
Make the pickled cherries and pickled mustard seeds.
3
Pour the tart cherry grenadine into a small frying pan and simmer to reduce its volume by half.
4
Sprinkle the foie with kosher salt. Get a landing plate ready for the seared foie. Get a dry pan very very hot.
5
Put the foie in the pan, salted side down, taking care not to overcrowd the pan (work in batches). Cook each piece briefly, just until the bottom is browned, then flip, cook for another few seconds & immediately remove it from the pan.
6
Clean the fat out of the pan before starting with another batch, wiping it down with a paper towel until dry.
7
Plate the seared foie with the cherry grenadine syrup, pickled cherries, pickled mustard seed, thyme leaves and a crouton. Serve immediately.
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