Seared Foie Gras on Brioche with Sticky Fig and Aged Balsamic

⏱ 30 min · Serves 4

A restaurant classic in miniature: a golden slab of foie gras, crisp-edged and molten inside, resting on buttery toasted brioche with a glossy fig-balsamic compote. Five minutes of nerve at the stove, and you have the most decadent thing you'll eat this year.

Per serving: 612 kcal · 11.5g protein · 34.0g carbs · 46.0g fat

Ingredients

• 4 slices foie gras (duck liver), about 60g each, 1.5cm thick, chilled
• 4 thick slices brioche loaf
• 20g unsalted butter
• 4 ripe fresh figs, quartered (or 6 dried figs, chopped and soaked)
• 2 tbsp aged balsamic vinegar, plus a little for drizzling
• 2 tbsp Sauternes or other sweet white wine (or port)
• 1 tbsp caster sugar
• 1 small sprig thyme
• Flaky sea salt
• Freshly cracked black pepper
• A few small watercress or frisée leaves, to serve

Method

1. Take the foie gras from the fridge 10 minutes before cooking, but keep it cool and firm. Score a shallow criss-cross on one side of each slice, then season both sides generously with flaky salt and black pepper.
2. Make the compote: put the figs, sugar, Sauternes, balsamic vinegar and thyme sprig in a small pan. Simmer gently for 6–8 minutes, stirring, until the figs slump and the liquid is syrupy. Remove the thyme and keep warm.
3. Melt the butter in a frying pan and toast the brioche slices over medium heat until deep golden on both sides. Trim the crusts if you like a neat look, and set on warm plates.
4. Wipe the pan clean and set it over a high heat with no added fat — foie gras renders its own. When the pan is properly hot, lay in the foie gras scored-side down.
5. Sear for 45–60 seconds until a dark golden crust forms, then flip and cook 30–45 seconds more. It should be springy, not soft: any longer and it melts away. Lift onto kitchen paper for a few seconds.
6. Spoon the warm fig compote over the brioche, top with the foie gras, and drizzle over a little of the pan fat and a few drops of aged balsamic.
7. Finish with flaky salt, a crack of pepper and a few peppery leaves. Serve at once, with the rest of the Sauternes in glasses.