Foie Gras on a Bed of Pears

READY IN: 25mins
Recipe by Kelley Maillard

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.

Top Review by wydb116

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!

Ingredients Nutrition

  • 2 slices foie gras, approx. 2 oz. each
  • salt and pepper, to taste
  • 1 ripe pear, peeled and thinly sliced
  • 1 tablespoon butter
  • 1 teaspoon brown sugar
  • 1 12 tablespoons balsamic vinegar
  • 14 cup cider or 14 cup apple juice
  • fresh rosemary, to taste


  1. Srinkle salt and pepper on both sides of the foie gras and keep at room temperature.
  2. 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.
  3. 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).
  4. Place the foie gras on the pears.
  5. 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.
  6. Try serving with a little green salad, using any remaining sauce as the dressing.

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