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Seared Foie Gras with Fig Compote and Brioche inspired by The Hungry I
Inspired by The Hungry I

Seared Foie Gras with Fig Compote and Brioche

Appetizer
This elegant appetizer features rich, buttery foie gras seared to perfection with a caramelized exterior and creamy interior. The sweetness of the fig compote balances the savory richness of the liver, while toasted brioche provides a delicate textural contrast. This dish exemplifies classic French technique with a harmonious balance of flavors.
Prep Time 20 mins
Cook Time 10 mins
Inactive Time 30 mins
Total Time 60 mins
Servings 4

Ingredients

  • 8 oz Fresh grade-A foie gras (Cleaned and deveined)
  • 1/2 tsp Sea salt
  • 1/4 tsp White pepper
  • 8 whole Fresh figs (Or 1 cup dried figs)
  • 1/4 cup Port wine
  • 2 tbsp Honey
  • 1 tsp Fresh lemon juice
  • 1 whole Star anise
  • 1 small Cinnamon stick
  • 1/2 loaf Brioche loaf (Cut into 1/2-inch thick slices)
  • 2 tbsp Unsalted butter (For toasting brioche)
  • 1 tsp Fresh thyme leaves (For garnish)
  • 1/4 tsp Flaky sea salt (For finishing)

Tools You'll Need

  • Heavy-bottomed skillet or cast iron pan
  • Small saucepan
  • Food processor or blender
  • Sharp knife
  • Slotted spatula
  • Paper towels
  • Cookie cutter for brioche (optional)

Chef's Tip

Chill the foie gras until very firm but not frozen before slicing, then let it come to room temperature before searing. This makes it easier to slice cleanly while ensuring proper cooking.

Instructions

  1. Prepare the fig compote: Quarter the figs (if using fresh). Combine figs, port, honey, lemon juice, star anise, and cinnamon in a small saucepan.
  2. Bring fig mixture to a simmer over medium-low heat. Cook, stirring occasionally, until figs are soft and liquid has reduced to a syrupy consistency, about 15-20 minutes.
  3. Remove star anise and cinnamon. Let cool slightly, then pulse in a food processor until chunky (not completely smooth). Set aside.
  4. Cut foie gras into 4 equal slices, about 1/2-inch thick. Score the surface in a diamond pattern.
  5. Season the foie gras with salt and white pepper. Let stand at room temperature for 15-20 minutes.
  6. Meanwhile, cut brioche into rounds using a cookie cutter. Melt butter in a skillet over medium heat and toast brioche slices until golden brown on both sides. Set aside and keep warm.
  7. Heat a dry stainless steel or cast-iron skillet over high heat until very hot.
  8. Sear foie gras slices for 45-60 seconds on each side until golden brown with a caramelized crust. The interior should be warm but still pink and creamy.
  9. Transfer to paper towels to drain briefly, then place on a warm plate.
  10. Carefully pour off excess fat from the pan (reserve for another use if desired).
  11. Deglaze the pan with 1-2 tablespoons of water or additional port wine, scraping up any browned bits. Drizzle this pan sauce over the foie gras.

Plating

Place a round of toasted brioche in the center of each warmed plate. Top with a slice of seared foie gras. Spoon fig compote alongside or slightly over one edge of the foie gras. Drizzle with pan sauce, sprinkle with flaky sea salt and fresh thyme leaves. Serve immediately.

Storage & Reheating

This dish is best prepared and served immediately. The fig compote can be made up to 3 days ahead and stored in the refrigerator. Bring to room temperature before serving.

About This Recipe

This dish draws inspiration from The Hungry I's luxurious foie gras appetizer, which was a highlight of their French menu in Boston's Beacon Hill. The combination of perfectly seared foie gras with sweet fig compote creates a beautiful balance of flavors that exemplifies fine French dining, adapted for the home kitchen.

How did it turn out?

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