Seared Foie Gras with Caramelized Pears and Balsamic Reduction
Indulge in the exquisite flavors of this sophisticated dish, perfect for an elegant starter or a luxurious indulgence. The creamy richness of the foie gras pairs beautifully with the natural sweetness of caramelized pears. A delicate balsamic reduction adds depth and complexity, while a hint of rosemary enhances the aromatic profile. This dish can also be prepared using apples for a crisp variation but is particularly harmonious with the tender, buttery texture of perfectly ripe pears.
2
Servings
315
Calories
8
Ingredients
Ingredients
foie gras
2 slices (approx. 2 oz. each)
salt and pepper
to taste (for seasoning foie gras)
ripe pear
1 (peeled and thinly sliced)
butter
1 tablespoon (for caramelizing pears)
brown sugar
1 teaspoon (for caramelizing pears)
balsamic vinegar
1.5 tablespoons (for deglazing and reduction)
cider or apple juice
1/4 cup (for deglazing and reduction)
fresh rosemary
to taste (for aromatics and garnish)
Instructions
1
Season both sides of each foie gras slice with a sprinkle of salt and pepper. Allow the foie gras to sit at room temperature while preparing the pears.
2
In a medium-sized frying pan over medium-high heat, melt the butter. Add the thinly sliced pear and sprinkle with brown sugar. Cook, stirring gently, until the pears become golden and caramelized, about 5-7 minutes. Divide the pears onto two warm serving plates.
3
Using the same frying pan, sear each slice of foie gras over medium-high heat. Cook for 15 to 60 seconds per side, depending on the thickness. The foie gras should have a golden crust while remaining soft and tender inside.
4
Transfer the seared foie gras onto the plated pears.
5
In the same pan, pour in the balsamic vinegar to deglaze. Scrape up any browned bits as you add the cider or apple juice into the pan. Add a touch of fresh rosemary, allowing the mixture to simmer and reduce slightly, intensifying the flavors.
6
Pour the balsamic reduction over the foie gras and pears on each plate.
7
Garnish with a sprig of fresh rosemary for a touch of elegance.
8
For a recommended accompaniment, serve with a light green salad and drizzle any remaining reduction over the salad as a dressing.
Nutrition Information
25g
Fat
16g
Carbs
9g
Protein
1.5g
Fiber
13g
Sugar
160mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is the main dish described in this recipe?
The main dish is Seared Foie Gras with Caramelized Pears and Balsamic Reduction.
How many servings does this recipe yield?
This recipe yields 2 servings.
How many calories are in one serving of this dish?
There are 315 calories per serving.
What is the total fat content per serving?
Each serving contains 25g of fat.
What are the total carbohydrates per serving?
There are 16g of carbohydrates per serving.
How much protein is in each serving of the seared foie gras?
Each serving provides 9g of protein.
What is the fiber content of this recipe?
The dish contains 1.5g of fiber per serving.
How much sugar is in one serving?
There are 13g of sugar per serving.
What is the sodium content per serving?
The sodium content is 160mg per serving.
How many ingredients are required for this recipe?
A total of 8 ingredients are required.
What weight should each foie gras slice be?
Each foie gras slice should be approximately 2 oz.
How should the foie gras be seasoned?
Season both sides of each slice with a sprinkle of salt and pepper.
Should the foie gras be cold when starting?
No, allow the foie gras to sit at room temperature while you prepare the pears.
What kind of pears are best for this recipe?
The recipe calls for one ripe pear, peeled and thinly sliced.
What can be used as a variation instead of pears?
Apples can be used for a crisp variation instead of pears.
What ingredients are used to caramelize the pears?
Pears are caramelized using butter and brown sugar.
How long does it take to cook the pears until golden?
The pears should be cooked for about 5-7 minutes.
At what heat should the foie gras be seared?
The foie gras should be seared over medium-high heat.
How long should each side of the foie gras be seared?
Cook for 15 to 60 seconds per side, depending on thickness.
What is the desired texture of the seared foie gras?
It should have a golden crust while remaining soft and tender inside.
What liquid is used to deglaze the pan?
Balsamic vinegar is used to deglaze the pan.
What additional liquid is added to the reduction?
Cider or apple juice is added to the reduction mixture.
Which fresh herb is used as an aromatic and garnish?
Fresh rosemary is used for both the reduction and as a garnish.
What should be done with the browned bits in the pan?
Scrape up any browned bits while adding the balsamic vinegar and cider.
How is the final dish plated?
Transfer the seared foie gras onto the plated pears and pour the reduction over both.
What is a recommended accompaniment for this dish?
It is recommended to serve this with a light green salad.
Can the balsamic reduction be used on the salad?
Yes, you can drizzle any remaining reduction over the salad as a dressing.
What cuisine category does this dish belong to?
This dish is categorized as European cuisine.
Is this recipe suitable for an appetizer?
Yes, it is described as an elegant starter or gourmet appetizer.
What is the primary flavor profile of the dish?
The flavor profile is rich and flavorful, combining creamy foie gras with sweet pears and acidic balsamic.