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.
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
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)|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||25%|
|Saturated Fat 6g||31%|
|Total Carbohydrate 78g||28%|
|Dietary Fiber 4g||15%|
|Total Sugars 71g|
|Vitamin C 4mg||19%|
|*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.|