Delicious Seared Foie Gras

Lorenza Ávila
Foie gras is the liver of the duck. This sealed foie gras recipe is very easy and delicious. Ideal for a very elegant dinner.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 250 grams foie gras, at room temperature
  • 2 tablespoons vegetable oil
  • 1/2 cups balsamic vinegar
  • pepper
  • 1 cup grapes, cut in half
Preparation
10 mins
0 mins
Low
  • Slice the foie gras horizontally into 2 cm thick slices.
  • In a hot pan, heat 1 tablespoon of oil over medium heat until very hot.
  • Sear half of the foie gras slices for 60 seconds on each side and transfer to a plate lined with paper towels.
  • Do the same with the other half of the foie gras and the remaining vegetable oil.
  • In the pan with the fat from the foie, cook the balsamic vinegar and grapes until it boils. Remove from heat and serve with the foie gras.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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