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Seared Foie Gras with Mirabelle Plum

From the one star french chef Patrick Asfaux

Seared Foie Gras with Mirabelle Plum
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4.6/5 (5 votes)
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Cooking time :
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Despite being a bit on the expensive side - I admit, this is a very tasty and simple recipe.

Seared foie gras with mirabelle plum for six people :

  1. 6 slices of raw duck foie gras of 80g each.
  2. 500g frozen pitted mirabelle plums
  3. For sweet and sour sauce
  4. 5cl red wine vinegar
  5. 1 tablespoon of honey
  6. 10cl orange juice
  7. 5g mixed spices
  8. 2dl veal stock
  9. Garnishing
  10. 5g "fleur de sel"
  11. 5g cracked pepper


1) Put your 6 slices of foie gras on a platte and put them in the freezer for 15 minutes.
2) Meanwhile, pour the vinegar and honey in a saucepan and cook until caramelised. Then, add the orange juice and allow to reduce for few minutes. Add the veal stock and mixed spices. Reduce by half on a medium heat for 7-8 minutes.
3) Taste the sauce and add the plums, stir for a while and take your pot off the heat, set aside covered.
4) Season your slices of foie gras with salt and pepper. Heat up a frying pan and sear the foie gras for 2 minutes on each side. Quickly set them aside on some kitchen paper.

Place each slices of foie gras on hot plattes, then spoon few plum along with some sauce all around them. Top each slices of foie gras with a tiny pinch of "fleur de sel" and cracked pepper.

The key to this recipe is speed and organisation.
credits photo : © Couet Ivan - A.F.Touch