Roasted Foie Gras with Figs

Roasted Foie Gras with Figs
Staff Writer


A classic French dish inspired by the film Haute Cuisinethis foie gras dish is elegant and refined. 


Season the foie gras on both sides with salt and pepper, to taste, and place in a 1-gallon Ziploc bag. Add the port and the cognac, seal the bag, and marinate in the refrigerator for 4 hours, turning occasionally.

Preheat the oven to 500 degrees.

Heat a large, shallow ovenproof skillet in the oven for 10 minutes. Meanwhile, remove the foie gras from the bag, reserve the marinade, and pat the liver dry with paper towels. Place the foie gras, smooth side down, in the hot pan and roast 10 minutes. Turn and roast for 10 minutes more on the other side. Remove the foie gras to a warm plate and cover to keep warm.

In the same pan, add the figs and roast them for 5 minutes.

Remove the figs from the pan and discard the fat. Add the reserved marinade and heat over medium-high heat, stirring until the mixture begins to boil. Lower the heat and simmer until the sauce is thick and syrupy, about 15 minutes. Add the duck stock and continue to simmer until the mixture is reduced to about 3/4 cup, about 25 minutes. Remove from the heat and pour through a fine-mesh strainer into a small saucepan. Season with salt, to taste.

To serve, add the figs to the sauce and warm over medium heat. Slice the foie gras into 12 pieces. Arrange them on 6 plates and spoon the fig sauce over the slices.


Calories per serving:

4,304 calories

Dietary restrictions:

High Fiber Paleo, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, No Oil Added, Kosher

Daily value:



  • Fat 308g 474%
  • Carbs 129g 43%
  • Saturated 101g 504%
  • Fiber 9g 35%
  • Sugars 68g
  • Monounsaturated 179g
  • Polyunsaturated 8g
  • Protein 98g 196%
  • Cholesterol 1,042mg 347%
  • Sodium 5,786mg 241%
  • Calcium 612mg 61%
  • Magnesium 178mg 45%
  • Potassium 2,494mg 71%
  • Iron 40mg 224%
  • Zinc 8mg 53%
  • Phosphorus 1,616mg 231%
  • Vitamin A 6,839µg 760%
  • Vitamin C 21mg 35%
  • Thiamin (B1) 1mg 71%
  • Riboflavin (B2) 3mg 166%
  • Niacin (B3) 30mg 150%
  • Vitamin B6 1mg 59%
  • Folic Acid (B9) 462µg 116%
  • Vitamin B12 64µg 1,066%
  • Vitamin E 1mg 3%
  • Vitamin K 16µg 20%
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