Seared Foie Gras with Seville Orange and Balsamic Reduction

If you don’t like seared foie gras, then I can’t help you.  If you’ve never tried it and think it’s too luxurious, please know it is ridiculously easy to make at home and far cheaper than at any restaurant.  People will cry it’s so good.  Cry I tell you.

Foie gras is simply the fattened liver of a duck or goose.  The force feeding of these geese is well documented and we won’t go into that here.  But like everything, you should know the sacrifices your food makes from farm to mouth, and give thanks appropriately.

The first step is finding fresh foie gras.  You want to buy it raw, off the lobe, if possible (a whole lobe is 1 entire liver).  A whole lobe, should you be so bold, is about 1 1/4 to 1 1/2 lbs. and runs about $75-$100.  Most of us will buy either half lobes or pre-cut slices.  The wimpy little number above is a 2 oz. piece.  A 4 oz. piece would be much nicer for you or your guests.

Once sliced, simply season with salt and sear the raw foie gras in a hot skillet over medium high heat.  The foie will immediately smoke and hiss and spit grease.  This means you’re doing it right.  It’ll also shrink a lot which will depress you seeing how much you paid for it.  Unfortunately, that’s how it goes.  The first side will probably be done in 30 seconds or less.  Flip and repeat using color as your guide.  Don’t overcook or the whole thing will just melt into a panful of very expensive oil.

Remove the foie as quickly as possible and drain on a paper towel.  Pour off about half of the fat and make a quick sauce.  I used a spoonful of orange marmalade and a splash of balsamic.  The sweet/sour really balances the fatty foie gras, but you can use anything — cherries, plums, sweet corn puree, port.  There are hundreds of variations.  I made a second serving with sauteed apples and it was a big hit.

Foie gras is an easy luxury that you can make tonight.  Go for it!