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Seared Foie Gras with Cherry Blossom Honey and Aged Soy inspired by O Ya
Inspired by O Ya
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Seared Foie Gras with Cherry Blossom Honey and Aged Soy

Appetizer
This appetizer pairs seared foie gras with a sweet-savory sauce made from honey and aged soy. The cooking method aims to create a caramelized exterior while maintaining a soft interior texture. The Japanese-inspired flavor elements complement the rich, buttery quality of the foie gras.
Prep Time 20 mins
Cook Time 5 mins
Inactive Time 60 mins
Total Time 85 mins
Servings 2

Ingredients

  • 8 oz Grade A foie gras lobe (Room temperature for 30 minutes before cooking)
  • 2 tbsp Cherry blossom honey (Or high-quality wildflower honey)
  • 1 tbsp Aged soy sauce (Preferably 2-year aged)
  • 1 tbsp Mirin
  • 1 tsp Rice vinegar
  • 1 tsp Pink peppercorns (Lightly crushed)
  • 1 tsp Flaky sea salt
  • 2 thick slices Brioche (Cut into 3-inch rounds)

Tools You'll Need

  • Very sharp knife
  • Heavy-bottomed skillet
  • Small saucepan
  • Pastry brush
  • Paper towels
  • Kitchen thermometer

Chef's Tip

Allowing the foie gras to come to room temperature before scoring and then chilling it again helps with proper searing. This temperature sequence makes it easier to create the score marks and helps prevent the foie gras from melting too quickly during cooking.

Instructions

  1. Prepare foie gras: Score in crosshatch pattern, chill for 30 minutes to firm.
  2. Make sauce: Combine honey, soy, mirin, and vinegar. Reduce until syrupy.
  3. Heat pan: Place heavy-bottomed pan over high heat until very hot.
  4. Toast brioche: Butter and toast until golden. Keep warm.
  5. Season foie: Remove from refrigerator, season with salt and peppercorns.
  6. Sear foie: Cook 45 seconds per side until golden brown but rare inside.
  7. Rest and serve: Let rest 30 seconds, slice and serve immediately on brioche.

Plating

Place warm brioche round slightly off-center, top with sliced foie gras. Drizzle with sauce in a circular pattern. Garnish with extra pink peppercorns and micro herbs.

Storage & Reheating

Foie gras is best consumed immediately after preparation. Not recommended for storage.

About This Recipe

A luxury Japanese fusion appetizer featuring grade-A foie gras with cherry blossom honey, inspired by O Ya. Precise searing creates a caramelized exterior while maintaining a custard-like center. The sweet-savory balance of honey and aged soy complements the rich liver with Japanese elegance.

How did it turn out?

We'd love to hear about your experience making this recipe!