Roasted Foie Gras with Figs

Roasted Foie Gras with Figs
Staff Writer

Thinkstock/iStock

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

Ingredients

  • One  1 1/2-pound piece foie gras
  • 1  Cup  port wine
  • 1  Cup  cognac
  • black mission figs, stems removed, halved
  • 3  Cups  duck stock
  • Kosher salt and black pepper, to taste

Directions

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.

Nutritional Facts

Total Fat
1g
1%
Sugar
183g
100%
Carbohydrate, by difference
369g
100%
Protein
2g
4%
Vitamin A, RAE
48µg
7%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
66mg
7%
Choline, total
10mg
2%
Fiber, total dietary
4g
16%
Folate, total
12µg
3%
Iron, Fe
2mg
11%
Magnesium, Mg
30mg
9%
Manganese, Mn
3mg
100%
Niacin
1mg
7%
Phosphorus, P
54mg
8%
Selenium, Se
8µg
15%
Sodium, Na
2730mg
100%
Water
399g
15%
Zinc, Zn
1mg
13%

Foie Gras Shopping Tip

When shopping for offal, the meat should be moist, have an even color and texture, and should not have an excessively strong odor.

Foie Gras Cooking Tip

Offal does not keep for long periods of time. Ideally, you should plan on using it right away.