✦ Featured
Recipe · Périgord
Foie gras du Périgord poêlé
Seared foie gras with caramelized figs
⏱ 15 minServes 4Medium520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
600 g (21 oz)fresh raw foie gras, deveined
4ripe fresh figs
150 ml (⅔ cup)Monbazillac
30 g (1 oz)unsalted butter
1 tspfleur de sel (flaky sea salt)
1 tspcracked black pepper
1 tbspacacia honey
4 slicesbrioche
- 600 g (21 oz) fresh raw foie gras, deveined
- 4 ripe fresh figs
- 150 ml (⅔ cup) Monbazillac
- 30 g (1 oz) unsalted butter
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp cracked black pepper
- 1 tbsp acacia honey
- 4 slices brioche
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cut the foie gras into even 1.5 cm (½ in) slices and score them lightly around the edges.
- Season just before cooking and dust both sides lightly with flour.
- Heat the skillet dry over high heat — no fat needed, the foie gras renders plenty.
- Sear for just 1 minute per side so they brown but stay meltingly soft inside.
- Drain on paper towels while you cook the figs.
- Quarter the figs and cook them in the wiped-out pan with the butter and acacia honey.
- Deglaze with the Monbazillac and reduce for 2 minutes. Serve the foie gras on toasted brioche with the caramelized figs.
This recipe is waiting for you, step by step.
Hands-free cooking mode, quantities that adjust themselves, a fridge that tells you if anything’s missing — and 2,798 regional recipes.
What the table says
No ratings yet — be the first to rate it.
No comments yet. Be the first to leave a review — from the app, or right here once signed in.
Your rating
★★★★★
To rate and comment here, sign in with the app — one scan and the site becomes your Chaudron. Your review also shows up in the app.
