Foie Gras on a Bed of Pears

"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."
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Ready In:


  • 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 1/4 cup apple juice
  • fresh rosemary, to taste


  • 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.

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  1. 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!


I'm an American living in France these past 20+ years. I am a wife, mother, English teacher (in a French high school), vegetarian, big-time history buff, small-time whisky enthusiast, amateur baker, and expert procrastinator. When I'm not finding creative solutions to put things off that really shouldn't be, I can be found in my kitchen baking treats for my family. I used to bake using cake mixes and such, until I moved to France, where decent mixes are nowhere to be found (or cost a small fortune if you do find them). So if I wanted an American-style dessert, I had no choice but to make it from scratch using French ingredients. Yum! Baking quickly became my favorite hobby and I henceforth banned all mixes from my kitchen!
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