Seared Foie Gras with Caramelised Pear and Sauternes Glaze

⏱ 40 min · Serves 4

The classic Gascon marriage: a bronzed, molten slice of foie gras against honeyed pear and a glossy Sauternes reduction sharpened with sherry vinegar. Five minutes at the stove, but every second counts — get your pan screaming and your plates warm.

Per serving: 612 kcal · 13.0g protein · 38.0g carbs · 41.0g fat

Ingredients

• 4 slices raw duck foie gras, about 60g each and 1.5cm thick, deveined
• 2 firm-ripe Comice or Williams pears, peeled, cored and each cut into 6 wedges
• 20g unsalted butter
• 1 tbsp caster sugar
• 250ml Sauternes (or other sweet late-harvest wine)
• 100ml good chicken or veal stock
• 1 tsp sherry vinegar
• 1 small sprig thyme
• Flaky sea salt and coarsely cracked black pepper
• 4 thick slices brioche, crusts off, toasted in butter
• A few small chicory or mâche leaves, to garnish

Method

1. Sit the foie gras slices on a plate lined with kitchen paper and refrigerate, uncovered, while you make the sauce — a dry surface is essential for a good crust.
2. Pour the Sauternes into a small saucepan with the thyme and boil hard until reduced to about 80ml and lightly syrupy, 8–10 minutes. Add the stock and reduce again to a glaze that coats a spoon, around 5 minutes. Discard the thyme, stir in the sherry vinegar, season lightly and keep warm.
3. Melt the butter in a wide frying pan over medium-high heat, sprinkle in the sugar and lay in the pear wedges cut-side down. Caramelise for 2–3 minutes per side until deep gold and just tender. Lift out and keep warm; wipe the pan clean.
4. Season the foie gras generously on both sides with flaky salt and cracked pepper just before cooking.
5. Heat the dry pan over high heat until very hot. Lay in the foie gras and sear for 45–60 seconds until a dark crust forms, then flip and sear 30–45 seconds more. The centre should be warm and yielding, not liquid. Lift immediately onto kitchen paper — do not let it sit in the pan.
6. Set a buttered brioche toast on each warm plate, top with foie gras, tuck the caramelised pears alongside, spoon over the Sauternes glaze and finish with a few leaves and a pinch of flaky salt. Serve at once, with a chilled glass of the same Sauternes.