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Pan Seared Foie Gras

Pan seared foie gras – Unique and Amazing

Pan-seared foie gras is a popular and well-known starter delicacy in French cuisine. Its flavour is described as rich, buttery, and delicate. It may also be served as an accompaniment to another food item, such as steak. It makes your steak amazingly unique. What is generally regarded as the best foie gras is produced in the province of Strasbourg.

This dish is elegant, delicious and easy to make. With simple ingredients such as foie gras, wine and apple purée, this delicate dish is a perfect treat for the festive appetites. Foie gras and fruit is always a great pairing. The sweetness of fruit balances the rich and creamy foie gras perfectly.

This lovely recipe is a little luxuriant. And not just in terms of it being made from rich foie gras. It calls for splashing some relatively pricey and perfectly sippable late-harvest wine into a pan and reducing it to a shimmery sauce. We gotta confess, this sauce makes an inspired complement to this dish on toasted homemade brioche with mildly nutty mache and a tart Granny smith purée. We think you’ll go just as wobbly in the knees as we did when we first experienced this luxe little ensemble.

Pan-seared foie gras is a signature dish at Red Sky bar and restaurant with Shallot Confit , apple and Homemade Brioche. Enjoying this starter will be an amazing experience that should not be missed.

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