Seared Foie Gras with Fresh Berries


Foie Gras
  • 1 foie gras, whole
  • Salt
  • Slices of toasted bread
Berry Sauce
  • 1 teaspoon olive oil
  • 1 onion, roughly sliced
  • 2 tablespoons sugar (or maple syrup or honey)
  • 1 teaspoon red wine vinegar
  • Porto (or muscat or any sweet alcohol)
  • 1 cup blueberries
  • 1 cup blackberries
  • 1 cup raspberries
  • Basil leaves, roughly minced



Foie Gras
  • Separate the 2 lobes of the foie gras.
  • Cut each lobe in 1-inch thick slices (2.5 cm).
  • Add salt.
  • In a very hot pan, sear the slices of foie gras for few minutes on each side until golden brown (don’t add any fat).
  • Remove the fat surplus from the pan, as it appears.
  • Finish cooking the browned slices in the oven for 4 to 5 minutes at 400F (200C). Keep warm.
Berry Sauce
  • In a pan, cook the onions in the olive oil.
  • Add the sugar, red wine vinegar, blueberries, blackberries and raspberries.
  • Deglaze with the Porto, and add the basil.
  • Remove the foie gras from the oven. Pour the liquid fat into the pan.
  • Do not mix.
Place the slices of foie gras on a piece of toast and cover with berry sauce.