Seared Foie Gras on Soft Pound Cake Recipe
Seared Foie Gras on Soft Pound Cake
Flavors of Brittany
Total time: less than 15 minutes

Preparation time: 10 minutes
Cooking time: 3-4 minutes

Difficulty: Easy
Chef's Note

To easily unmold the foie gras, turn the jar upside down under a stream of very hot water for 3-5 seconds, then place immediately on a cutting board.

For 4 servings

- 4 slices of all-butter pound cake
- 1 duck foie gras, cooked medium-rare
- 1 fresh fig, not too ripe
- 1 container of fig jam
- 4 small pinches of fleur de sel
- freshly ground pepper
  1. In a hot non-stick skillet, sear the slices of pound cake on each side to brown them.
  2. Cut 4 thin slices of foie gras with a knife that has been run under hot water; divide them in half.
  3. Place a spoonful of fig jam on each slice of pound cake.
  4. Place the halved slice of foie gras on top of the jam.
  5. Finally, quarter the fig and place one on each slice of pound cake.
  6. Sprinkle the foie gras with a little fleur de sel and freshly ground pepper.
Seared Foie Gras on Soft Pound Cake 1
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