French Corner: Recipe of "Pan-seared Foie Gras, with fresh figs and port wine vinaigrette"

Welcome to the "French Corner", the Consulate’s monthly rendez-vous dedicated to the promotion of France’s culture and patrimony, in video! This month, for Christmas, discover our holiday recipe from Alsace: "Pan-seared Foie Gras, with fresh figs and Port wine vinaigrette", by Raymond Ost, Alsatian chef, previous owner of Sandrine’s Bistro in Cambridge and now executive chef the Wilson Farm, Lexington, MA.

Pan-seared Foie Gras, with fresh figs and port wine vinaigrette

This recipe is presented by Raymond Ost, Alsatian Chef who have received many awards! After being at the head of Sandrine’s Bistro, Cambridge, he is now the Executive chef in Lexington, MA, at Wilson farm where you can go and buy his French Cuisine dishes.
NB: this recipe was originally performed by Raymond Ost for "Neighborhood kitchens" WGBH, and we thank M. Ost for his autorisation to use it.


  • 1 Lobe of whole Foie Gras Grade A (approximately 1lb)
  • 1 Large peeled whole shallot
  • 1-? cups of aged Port wine
  • ? oz of unsalted butter
  • 2 pints of fresh black mission or California green figs
  • 6 slices of brioche (from your local bakery) if you cannot find Halla bread will work
  • Salt and pepper to taste
  • 6 Sprigs of Tarragon


  1. Slice foie gras into six slices sprinkle with salt and pepper
  2. Preheat a sauté pan so that it is very hot.
  3. Put the slices into the dry pan and sear both sides a minute and a half each.
  4. After finished searing, put the pieces of foie gras onto a paper towel to absorb the fat, reserve, keep warm.
  5. Throw half of the pans fat away and sear all of the figs and cut in half, both sides for a minute or two, take the figs out of the pan and place the figs on a plate with paper towels and reserve warm.
  6. Throw all of the fat away, add chopped shallot and sear for 30 seconds to a minute and deglaze with port wine.
  7. Reduce by half and salt & pepper to taste,
  8. Strain the reduction into a strainer place back on the stove and bring to boil
  9. Monte the sauce with butter and reserve hot.

Take a hot plate and the place the seared figs in a circle in the middle of the plate top the figs with finished port wine reduction place the foie gras on top of the figs and decorate with a sprig of tarragon and serve on the side a toasted slice of brioche. Bon Appétit!

French Corner is our monthly rendez-vous where we showcase a French region and introduce you to its highlights and secrets, appeal to your palate and culinary talents with our local recipe of the month and fspotlight France’s scientific and educational competitiveness with school and universities of the region!

Last modified on 12/02/2016

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