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Le Chaudron recipe
Foie gras poêlé
Pan-seared foie gras
⏱ 15 minServes 4Medium520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
8fresh foie gras slices80 g / 3 oz each
8 slicescountry bread
200 g (7 oz)fresh grapes or apples
100 ml (½ cup)balsamic vinegar
100 ml (½ cup)port
2 tbspacacia honey
60 g (2 oz)unsalted butter
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
1bunch of chives
3 sprigsfresh thyme
- 8 fresh foie gras slices 80 g / 3 oz each
- 8 slices country bread
- 200 g (7 oz) fresh grapes or apples
- 100 ml (½ cup) balsamic vinegar
- 100 ml (½ cup) port
- 2 tbsp acacia honey
- 60 g (2 oz) unsalted butter
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
- 1 bunch of chives
- 3 sprigs fresh thyme
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
- QUALITY MATTERS: buy 8 top-grade FRESH foie gras slices from a trusted butcher. Look for pale, firm flesh with no visible veins.
- Take the 8 slices out of the fridge 10 minutes before cooking so they cook evenly and aren't cold in the center.
- Season the slices GENEROUSLY on both sides with fleur de sel and pepper. Leave at room temperature.
- For the fruit: wash the 200 g (7 oz) grapes and halve them (or peel the apples and cut into wedges).
- Make the sauce in the small saucepan: balsamic vinegar, port, acacia honey and fresh thyme leaves. Bring to a simmer and reduce 10 minutes over low heat until syrupy and glossy.
- Heat the large nonstick skillet over HIGH heat, DRY, WITH NO FAT. The foie gras releases its own fat as it cooks.
- GENTLY lay the slices in the VERY hot pan. Cook exactly 1 MINUTE per side. Timing is CRUCIAL: cooked through but still meltingly soft.
- Drain the foie gras gently on paper towels. Toast the 8 slices of country bread. In the same pan, caramelize the grapes or apples for 2 minutes. To plate: toast, foie gras, fruit, balsamic sauce and chives.
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