Pan Seared Foie Gras on Pan Brioche & Balsamic-Fig Marmalade

Pan Seared Foie Gras on Pan Brioche & Balsamic-Fig Marmalade

Method
Serves 4
Marmalade

Sweat the shallots in the vegetable oil until transparent, add sugar and let it caramelise. Add the figs and cook for a bit, when softened add port, balsamic vinegar and the seasonings including the rosemary.

Keep simmering under low heat until marmalade consistency is reached

 

Balsamic Glaze

Bring the Balsamic Vinegar to boil, add sugar and rosemary and keep on boiling until honey-like consistency. Refrigerate until ready to serve. The glaze will continue to thicken in the fridge.

 

To Serve

Season the slices of foie gras with sea salt. Heat the frying pan to medium-high heat and sear the foie gras, slowly lowering the temperature over 4 minutes or until the foie gras is cooked to medium.

Meanwhile, toast the brioche until golden and place them on plates, put a spoon of the fig marmalade on each brioche and the seared foie gras, finish with chives, sea salt, celery leaf and the balsamic reduction.


Chef’s Tip: The marmalade will make more than you need. Place into an air-tight jar and store in the fridge for up to a month.

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