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Le Chaudron recipe
Foie gras poêlé aux figues
Seared foie gras with port-glazed figs
⏱ 20 minServes 4Medium520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4nice slices of fresh foie gras80 g / 3 oz each
8ripe purple figs
100 ml (½ cup)ruby port
50 g (2 oz)acacia honey
2 tbspbalsamic vinegar
1 tspfine salt and freshly ground pepper
1 pinchfleur de sel (flaky sea salt)to finish
- 4 nice slices of fresh foie gras 80 g / 3 oz each
- 8 ripe purple figs
- 100 ml (½ cup) ruby port
- 50 g (2 oz) acacia honey
- 2 tbsp balsamic vinegar
- 1 tsp fine salt and freshly ground pepper
- 1 pinch fleur de sel (flaky sea salt) to finish
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
- Take the foie gras out of the fridge 15 minutes ahead.
- Halve the figs lengthwise, skin on.
- Heat the honey with the balsamic in the saucepan until lightly browned.
- Add the port, stirring, and reduce by half to a syrupy sauce.
- Sear the figs cut side down in a very hot skillet for 2 minutes.
- Keep the figs warm and sear the foie gras for 1 minute per side in the same pan.
- Serve on hot plates with the figs and sauce. Finish with fleur de sel.
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