Pan-Seared Foie Gras With Fig Mostarda and Fresh Figs Recipe

Name: Pan-Seared Foie Gras With Fig Mostarda and Fresh Figs Recipe
Total time: 60 min
Yield: 4
Ingredients: For the Fig Mostarda:; 6 dried figs, split into quarters; 1 cup cognac; 1 cup sugar; 1 tablespoon whole grain mustard; 1/4 teaspoon hot mustard powder; pinch salt; For the Foie Gras:; 4 slabs fresh grade "A" foie gras, each 1/2-inch thick, lightly scored in a hashmark pattern on one side (6 to 8 ounces total, see note); Freshly ground black pepper; 1 tablespoon finely sliced chives; Coarse sea salt such as Maldon or fleur de sel; 4 fresh figs

Note: Fresh foie gras can be ordered online. I prefer the grade "A" lobes from Bella Bella Gourmet, who sells foie produced by La Belle Farms, a small-scale poultry farm in Ferndale, New York. You can order the foie gras here. A lobe of foie gras weighs about 1 1/2 pounds and is enough for at least 10 to 12 servings. For a step-by-step slideshow on how to slice whole foie gras, see the post here.

Uneaten foie gras can be stored in a vacuum-sealed bag and frozen for several months. Excess sauce can be stored in a sealed container in the refrigerator for up to 1 month. Serve extra sauce with charcuterie, cheese, or roast duck or pork.

How to Pan Sear Foie Gras

Active: 15 mins

Total: 60 mins

Serves: 4 servings

Rate & Comment

For the Fig Mostarda:

6 dried figs, split into quarters
1 cup cognac
1 cup sugar
1 tablespoon whole grain mustard
1/4 teaspoon hot mustard powder
Pinch salt

For the Foie Gras:

4 slabs fresh grade "A" foie gras, each 1/2-inch thick, lightly scored in a hashmark pattern on one side (6 to 8 ounces total, see note)
Freshly ground black pepper
1 tablespoon finely sliced chives
Coarse sea salt such as Maldon or fleur de sel
4 fresh figs

Make the Fig Mostarda: Combine dried figs, cognac, sugar, whole grain mustard, and mustard powder in a small saucepan and bring to a simmer over medium-high heat. Reduce heat to maintain a bare simmer and cook until reduced and syrupy, about 30 minutes. Transfer to a bowl and set aside until cool. Season with a pinch of salt.
For the Foie Gras: Lay a double layer of paper towels on top of a plate or cutting board and set aside. Season foie gras liberally on all sides with salt and pepper. Heat a small skillet over high heat for at least 3 minutes. Place foie gras in skillet scored-side-down. It should immediately start smoking, sizzling, and rendering fat. If it doesn't, remove and allow the pan to preheat for another 1 to 2 minutes. Once all four pieces of foie are in skillet, cook, swirling pan gently every few seconds, until deeply browned and crisp on first side, about 30 seconds. Use a thin metal spatula to flip foie gras onto second side and cook for 30 second longer. Transfer to paper towel-lined plate and let rest for 1 minute.
Use a small spoon to glaze each piece of foie gras with syrup from fig mostarda. Spoon some of the fig mostarda onto four individual serving plates and place 1 slice of foie gras on each. Top with chives, coarse sea salt, and fresh fig slices. Serve immediately with lightly dressed greens.

This Recipe Appears In

Nutrition Facts (per serving)
494	Calories
19g	Fat
78g	Carbs
6g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	494
% Daily Value*
Total Fat 19g	25%
Saturated Fat 6g	31%
Cholesterol 64mg	21%
Sodium 922mg	40%
Total Carbohydrate 78g	28%
Dietary Fiber 4g	15%
Total Sugars 71g
Protein 6g
Vitamin C 4mg	19%
Calcium 83mg	6%
Iron 3mg	17%
Potassium 377mg	8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.