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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.
- Srinkle salt and pepper on both sides of the foie gras and keep at room temperature.
- Melt 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.
- Sear 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).
- Place the foie gras on the pears.
- Deglaze 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.
- Try serving with a little green salad, using any remaining sauce as the dressing.
This was a simple and very tasty first course. My pears were firmer than required but ended up cooking them for longer. They need to be slightly firm to give the dish a bit of texture. I layered the ingredients with pears on bottom, a few mesclun salad leaves and then foie gras and a sprig of rosemary for garnish. The balsamic sauce drizzled over the dish cut the richness of the foie gras with a few drops to decorate the plate. Highly recommended for foie gras lovers!