Kelley Maillard's Note:
This is a delicious and elegant first course. I have also made this with apples, which came out very well, but pears are truly ideal for complementing the taste of the foie gras.
My Private Note
Units: US | Metric
- 1Srinkle salt and pepper on both sides of the foie gras and keep at room temperature.
- 2Melt the butter in a frying pan over medium-high heat. Add pear slices and brown sugar. Caramelize, turning often. Place the caramelized pears on two warm plates.
- 3Sear the foie gras on each side over medium-high heat in the frying pan (cooking time is delicate as it can vary from 15 seconds to 1 minute per side, depending on the thickness of the foie gras).
- 4Place the foie gras on the pears.
- 5Deglaze the frying pan with the balsamic vinegar, then add the cider (or apple juice) and the rosemary. Let it reduce a little, then pour over the foie gras. Decorate with a sprig of fresh rosemary.
- 6Try serving with a little green salad, using any remaining sauce as the dressing.
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Nutritional Facts for Foie Gras on a Bed of Pears
Serving Size: 1 (136 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 107.7
- Calories from Fat 52
- Total Fat 5.8 g
- Saturated Fat 3.6 g
- Cholesterol 15.2 mg
- Sodium 42.6 mg
- Total Carbohydrate 15.0 g
- Dietary Fiber 2.5 g
- Sugars 10.3 g
- Protein 0.3 g
The following items or measurements are not included: