Chef's Tip
Chill the foie gras for 30 minutes before slicing, but let the slices sit at room temperature for 15-20 minutes before cooking. This ensures they're just soft enough to cook properly without melting too quickly in the pan.
Instructions
- Prepare foie gras: Remove from refrigerator and place on cutting board. Using a sharp knife, carefully slice into 8 pieces, each about 1/2 inch thick. Refrigerate for 30 minutes to firm up.
- Make fig compote: Trim stems from figs and quarter. In a medium saucepan, combine figs, port wine, balsamic vinegar, honey, orange juice, orange zest, cinnamon stick, star anise, and peppercorns.
- Bring fig mixture to a simmer over medium heat. Reduce heat to low and cook, stirring occasionally, for 15-20 minutes until figs are soft and liquid has reduced to a syrupy consistency.
- Remove from heat, discard cinnamon stick, star anise, and peppercorns. Transfer to a small bowl and let cool. Can be made up to 3 days ahead and refrigerated.
- Prepare brioche: Cut brioche loaf into 8 slices, each about 1/2 inch thick. Using a 3-inch round cutter, cut each slice into a circle. (Reserve trimmings for another use.)
- Melt butter in a large skillet over medium heat. Toast brioche rounds until golden on both sides, about 1-2 minutes per side. Set aside on a wire rack.
- Cook foie gras: Remove foie gras slices from refrigerator and let stand at room temperature for 15-20 minutes. Season both sides with salt and pepper.
- Heat a dry, heavy-bottomed skillet over high heat until very hot. Sear foie gras slices for 45-60 seconds on each side until golden brown on the outside but still soft and pink inside.
- Transfer to a paper towel-lined plate to briefly drain excess fat. Reserve 2 tablespoons of the rendered fat from the pan.
- Warm the fig compote if made ahead. Drizzle plates with reserved foie gras fat.
Plating
Place a round of toasted brioche in the center of each plate. Top with a slice of seared foie gras. Spoon fig compote alongside or over a portion of the foie gras. Garnish with micro greens or watercress and a light sprinkle of flaky sea salt. Serve immediately while the foie gras is still warm.
Storage & Reheating
Foie gras is best prepared and served immediately. The fig compote can be stored in an airtight container in the refrigerator for up to 5 days. Reheat gently before serving. Brioche can be toasted up to 2 hours ahead and kept at room temperature.
About This Recipe
A quintessential French delicacy, this preparation of foie gras celebrates the luxurious ingredient with classic complementary flavors. The sweet-tart fig compote balances the rich, buttery foie gras, while the brioche provides a neutral canvas that allows the star ingredients to shine. This version retains the elegant simplicity that has made this dish a fixture of fine dining, adapted for the home cook seeking to recreate a special restaurant experience.