Recipe by Trinkets
This was the most delectable, restaurant quality foie gras I have ever had! And I was served this at home, wearing blue jeans and crocs, sitting at the kitchen table drinking La Crema Chardonnay, all comfy and cozy. The way one should feel knowing there's no huge bill coming your way! DH used Stonewall Kitchen's Roasted Garlic Onion Jam for the sauce. If you've never tried it you really should. There are some great recipes on Zaar using the same jam so you can use it in many dishes. We love all their products! For the bread, we used French but any 1/2" slices of good tasting bread will do well.
- 4 ounces foie gras (Hudson Valley)
- 4 1⁄2 tablespoons butter
- 8 slices thick bread, toasted
- 1 1⁄2 tablespoons roasted garlic and sweet onion jam
- kosher salt
- freshly cracked black pepper
Directions See How It's Made
- Salt and pepper the foie gras.
- Heat 1.5 TBS of the butter in a skillet until lightly browned.
- Sear the foie gras quickly on both sides. If the foie gras is fresh you will only want to sear about 1-1.5 minutes per side. But if it has been frozen you'll want to sear about 2 minutes per side.
- Lay the warm, toasted bread slices on a serving plate and butter the tops using 1 TBS of the butter.
- Remove the foie gras from the pan and set on top of the bread slices.
- Drain the grease from the pan.
- Heat the same skillet again and add the remaining butter.
- Stir in the jam and heat until dissolved.
- Drizzle the jam mixture over the foie gras and bread slices.
- Serve and enjoy!