Duck foie gras with figs and port wine sauce

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 6

This elegant, restaurant-style foie gras appetizer will be the perfect addition to your holiday table, and it's much easier to prepare than you might imagine. One fatty liver serves six. The foie gras is sliced into medallions, pan-fried in a dry pan, and served on crisp toast, browned in the rendered duck liver fat. Each serving is topped with half a roasted fig in a fragrant port and balsamic vinegar sauce. The appetizer is complemented by a light arugula and endive salad dressed with citrus juice, whose refreshing flavor perfectly balances the rich duck liver.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 whole duck liver (foie gras), weighing 0.7 kg, slightly chilled
Coarse salt
Black pepper, freshly ground
6 slices of white bread, cut into circles
1 tbsp. l. olive oil
4 fresh black figs, halved
2 shallots, finely chopped
6 tarragon leaves, chopped
0.5 cups of port wine
Juice of 1 orange, divided
2 tablespoons balsamic vinegar
1 slice of butter
A pinch of sugar
0.5 tsp. grated orange zest
3 heads endive, thinly sliced
1 bunch of arugula
Half a bunch of fresh chives, coarsely chopped
Juice of half a lemon

Ingredient Substitution Suggestions

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Recipes with similar ingredients: foie gras, Orange juice, balsamic vinegar, figs, arugula, endive salad, port

Cooking the dish according to the recipe:

Carefully separate the two halves of the foie gras with your hands and remove the veins between them. Using a sharp knife dipped in boiling water, cut each halves into 2-cm-thick medallions, making approximately 6 slices weighing 110 grams each. Score the surface of each piece in a grid pattern and season with salt and pepper.
Fry the liver medallions in a hot, dry skillet for 30 seconds per side (seasoned side down first). Transfer to a warm plate lined with paper towels to drain excess fat.

Reduce the heat to medium and drain some of the rendered duck fat from the pan. Fry the bread slices for about 2 minutes on each side until golden brown. Wipe the pan clean and add olive oil. Fry the figs, cut side down, then add the shallots and tarragon.
Fry for 2 minutes. Pour in the port, the juice of half an orange, and the balsamic vinegar, scrape the bottom of the pan, and cook for about 3 minutes. Add the butter, a pinch of sugar, orange zest, salt, and black pepper to taste to the sauce.
Combine the endive, arugula, and chives in a small bowl. Toss with the remaining orange juice, lemon juice, and olive oil, and season with salt and pepper to taste. Place a handful of the salad on each plate and top with toast.
Carefully place a foie gras medallion on each piece of toast. Top with figs and drizzle with port sauce. Sprinkle with chives and serve immediately with Duck breast.

This dish would be complemented by Chenin Blanc wine.