Pan-Seared Foie Gras with Honey-Glazed Carrots and Bell Peppers
Pan-seared foie gras with honey-glazed carrots and bell peppers — an elegant French-inspired dish.
Ingredients
Foie gras (cut into 4 pieces of about 120g each, remove veins and membrane)
approx. 480g
Carrots (cut into 6cm long, 1.5cm wide, 1mm thick slices)
8 slices
Bell peppers (cut into 6cm long, 1.5cm wide, 1mm thick slices)
8 slices
Butter (for cooking carrots)
30g
Honey (for cooking carrots)
30g
Olive oil (for cooking bell peppers)
as needed
Sherry vinegar (for deglazing)
as needed
Instructions
1
Cut the vegetable slices
Cut the carrots and bell peppers into 8 slices each, 6cm long, 1.5cm wide, and 1mm thick.
2
Cook the carrots
Place the carrot slices in a pan with butter and honey, and cook over low heat until lightly golden and softened.
3
Cook the bell peppers
Stir-fry the bell pepper slices in olive oil without letting them change color.
4
Sear the foie gras
Quickly sear the foie gras in a very hot pan for about 2 minutes on each side.
5
Deglaze
Deglaze the pan juices with sherry vinegar.
6
Plate the dish
Place the foie gras on a plate, arrange the carrot and bell pepper slices in a crisscross pattern, drizzle with the deglazing juices, and serve immediately.
