Seared Foie Gras with Caramelized Fruit

Ingredients

For the Foie Gras

• 4 slices of foie gras (about 1 inch thick)
• Salt and pepper to taste
• All-purpose flour (for light dusting, optional)

For the Caramelized Fruit

• 1 apple or pear, sliced (or other fruits like figs or peaches)
• 1 tablespoon unsalted butter
• 1 tablespoon sugar or honey
• 1 tablespoon balsamic vinegar or fruit liqueur (optional)

Instructions

1. Prepare the Foie Gras

   • Remove the foie gras from the fridge 15 minutes before cooking to bring it to room temperature.
   • Lightly season both sides with salt and pepper. Optionally, dust with a small amount of flour for a crispier crust.

2. Sear the Foie Gras

   • Heat a nonstick or cast-iron pan over medium-high heat (no need for additional fat as foie gras renders its own fat).
   • Sear the foie gras for 30-45 seconds per side until golden brown and crisp. Remove and set aside.

3. Caramelize the Fruit

   • In the same pan, remove excess fat, leaving about 1 tablespoon.
   • Add butter, then the fruit slices, and sprinkle with sugar or drizzle with honey.
   • Cook over medium heat until the fruit is golden and caramelized (about 2-3 minutes).
   • Optionally, deglaze with balsamic vinegar or a splash of fruit liqueur for extra flavor.

4. Plate and Serve

   • Arrange the seared foie gras on a plate and garnish with the caramelized fruit.
   • Drizzle any remaining pan juices over the dish and serve immediately.

This dish balances the rich, buttery texture of foie gras with the sweet, tangy notes of caramelized fruit, creating an elegant and luxurious appetizer.