Seared Foie Gras With Fig and Balsamic Reduction Recipe

Serves: 4 Save

Ingredients (8)

  • 1 quart veal, or chicken stock
  • 1/4 cup balsamic vinegar, preferably aged
  • 2 tablespoons red currant jelly
  • 12 small dried mission figs, quartered
  • Salt, to taste
  • Ground pepper, to taste
  • 4 (2- to 3-ounce) slices grade "A" foie gras
  • 4 slices toasted white bread, crusts trimmed

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Learn how to make this recipe at The Spruce Eats