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Foie gras on brioche with fig jam recipe

Foie gras on brioche with fig jam recipe

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This easy recipe has become a must in the recent years for Christmas or New Year's eve family dinner. It is simply divine! I am still drooling over this one! My sister made me discover this recipe.

20 people made this

IngredientsServes: 4

  • 1 jar fig jam
  • 4 brioche slices (homemade if you have the time, it will be even better!)
  • 100g foie gras, finely sliced
  • a pinch of sea salt
  • a small handful of fresh thyme leaves

MethodPrep:15min ›Ready in:15min

  1. Spread the fig jam on a slice of brioche (for a sophisticated presentation and before spreading the jam, remove and cut the crust of the brioche and cut the slice to form 2 triangles).
  2. Add the slice of foie gras on the jam.
  3. Add a small pinch of fine sea salt over the foie gras and one or 2 thyme leaves before serving.
  4. Serve chilled.

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There are many ways to make your own Foie Gras. Some of the simpler recipes are shown here. Feel free to make any additions or changes that take your fancy.


For raw duck Foie Gras of about 550g:

  • salt (10g)
  • white pepper (1g)
  • 2 tablespoons of alcohol: Armagnac, Sauternes or another syrupy white wine (Pineau des Charentes, Floc de Gascogne or Porto).


First stage
Carefully remove the veins, marks and bitter parts of the liver using a knife, without damaging the lobes.

Second stage
Season all over with a good sprinkling of salt and pepper. You can also add 1g of sugar. Carefully place the liver in a terracotta terrine dish and gently press down. Pour the alcohol over the liver. Cover with cling film and refrigerate soaked in seasoning and alcohol for 24 hours.

The next day, remove the cling film and seal the terracotta dish with its cover. Cook in an oven bain marie at a temperature of 200°C for 45 minutes. After cooking, leave to cool on the worktop then place in the refrigerator.

After a day or two in the refrigerator, your Foie Gras is ready. You can enjoy it immediately although it keeps for a maximum of 1 week.

Foie gras on brioche with fig jam recipe - Recipes

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Make the Fig Mostarda: Combine dried figs, cognac, sugar, whole grain mustard, and mustard powder in a small saucepan and bring to a simmer over medium-high heat. Reduce heat to maintain a bare simmer and cook until reduced and syrupy, about 30 minutes. Transfer to a bowl and set aside until cool. Season with a pinch of salt.

For the Foie Gras: Lay a double layer of paper towels on top of a plate or cutting board and set aside. Season foie gras liberally on all sides with salt and pepper. Heat a small skillet over high heat for at least 3 minutes. Place foie gras in skillet scored-side-down. It should immediately start smoking, sizzling, and rendering fat. If it doesn't, remove and allow the pan to preheat for another 1 to 2 minutes. Once all four pieces of foie are in skillet, cook, swirling pan gently every few seconds, until deeply browned and crisp on first side, about 30 seconds. Use a thin metal spatula to flip foie gras onto second side and cook for 30 second longer. Transfer to paper towel-lined plate and let rest for 1 minute.

Use a small spoon to glaze each piece of foie gras with syrup from fig mostarda. Spoon some of the fig mostarda onto four individual serving plates and place 1 slice of foie gras on each. Top with chives, coarse sea salt, and fresh fig slices. Serve immediately with lightly dressed greens.


At his glorious inn in Virginia, Patrick O’Connell incorporates Southern ingredients into his French-inspired cooking. The blackberries, cornmeal, and country ham in this dish evoke some of the traditional flavors of the South. Although foie gras is not a Southern staple, the combination of flavors and textures produces a sophisticated appetizer redolent of Southern hospitality.


Blackberry Sauce

In a 2-quart saucepan, melt the butter. Add the shallots, bay leaf, and 1 pint of the blackberries. Sweat over low heat for 3 minutes. Add the water, cassis, currant jelly, and stock. Simmer over medium heat for 30 minutes or until the sauce is the consistency of a light syrup. Remove from the heat, add the thyme leaves and fresh pepper, and set aside, off the heat, for 10 minutes. When cool, strain the sauce. Reserve.
1 tablespoon unsalted butter
1 small shallot, finely chopped
1/2 bay leaf
1 1/2 pints fresh blackberries
1/2 cup water
1/2 cup cassis liquer
2 tablespoons currant jelly
2 tablespoons chicken stock
1/2 teaspoon fresh thyme leaves, finely chopped
Black pepper, freshly ground

In a 4-quart saucepan, melt the butter. Add 1 tablespoon of the olive oil, the garlic, and bay leaf, and sweat over low heat for 30 seconds. Add the water, milk, and cream, and bring to a simmer. Remove the bay leaf. Whisking constantly, slowly add the cornmeal in a steady stream. Simmer for 10 minutes, until the polenta begins to thicken. Whisk in the cheese and season with salt and cayenne pepper. Line a half sheet pan with plastic wrap and pour the polenta onto the pan. Cover the polenta with plastic wrap and flatten to a thickness of about 1/2 inch. Refrigerate for 1 hour, then remove and cut into 2-inch squares. Heat the remaining olive oil in a saute pan and cook the squares of polenta until both sides are golden brown. Reserve and keep warm.
2 tablespoons unsalted butter
1/4 cup olive oil
1 small clove garlic, chopped
1 bay leaf
1 cup water
1 milk
1 cup heavy cream
1/2 cup yellow cornmeal
1/3 cup grated Parmigiano-Reggiano or Asiago cheese
Corse salt
Cayenne pepper

Foie Gras
Season each slice of foie gras with salt and pepper. Heat a saute pan over high heat and sear the foie gras for about 30 seconds on each side, or just until a brown crust forms. Remove the slices from the pan and blot on paper towels. Pour off excess fat from the pan and deglaze with 1/2 cup of the black-perry sauce. Stir this misture back into the sauce, and gently add the remaining pint of blackberries.
1 1/2 pounds foie gras, cut into 8 slices, each about 3 ounces and 1/2-inch thick
Coarse salt
Black pepper, freshly ground

2 cups mixed colorful baby lettuces or greens
1/4 cup extra-virgin olive oil
Coarse salt
Black pepper, freshly ground
8 very thin slices country ham, trimmed of fat (see Chef Notes)
Fresh chives

Service and Garnish
Toss the greens in a mixing bowl with the olive oil, salt, and pepper. Place a small bouquet of dressed greens in the center of each of eight warmed serving plates. On top of the greens, place two squares of the crispy polenta. On top of the polenta place a slice of the country ham. On top of the ham, place piece of seared foie gras. Sppon the sauce and the blackberries over the foie gras, and garnish with chives.

Foie gras on brioche with fig jam recipe - Recipes

Yield: 6 main course servings

Having spent my childhood years in Israel, one of the largest foie gras producers and exporters in the world, I was exposed to this delicacy at an early age. Though most of the Israeli-produced livers were exported, the lower grades were consumed by locals in outdoor tavernas in the Hatikva neighborhood of Tel Aviv where foie gras was cubed, skewered, and charcoal-grilled. Pomegranate and figs, indigenous to the region, provide the sweet acidity necessary to balance the richness of the foie gras. Furthermore, ancient Egyptians fattened geese with plump figs, framing the preparation in a historical context. Duck prosciutto, a natural complement to figs, adds depth and nuttiness. Incorporating cardamom and ginger into the fig jam infuses the dish with an exotic Middle Eastern essence.

Fig Jam
1 pound fresh figs or 3/4 pound dried, diced
1/2 red onion, finely chopped
1/2 tablespoon ginger, peeled and minced
10 cardamom pods, lightly cracked
and tied into a cheesecloth sachet
2 cups port
Juice of 2 lemons
4 ounces duck prosciutto, finely diced (see Chef Notes)

Pomegranate Glaze
Juice of 3 pomegranates (see Chef Notes)
3 tablespoons sugar

Grilled Foie Gras
1 pound foie gras, cut into 6 slices,
each about 2-1/2 ounces and 3/4 inch thick
Coarse salt
Black pepper, freshly ground

Grilled Pita
1 pita bread
Duck or foie gras fat
3 cardamom pods, toasted and ground
Coarse salt
Black pepper, freshly ground

3 fresh figs, quartered
Duck or foie gras fat
6 long chives
Sea salt
Black pepper, freshly cracked
Pomegranate seeds

Special Equipment
2-inch ring mold
Charcoal grill

Wine Recommendation
M. Chapoutier Crozes-Hermitage Les Varonniers 1994 (Rhone), or another full-bodied red wine.

Fig Jam
In a small saucepan combine the figs, red onion, ginger, cardamom, and port and set over medium-high heat. Bring to a boil, reduce the heat, and simmer for 20 to 30 minutes, stirring frequently to prevent burning, until the mixture acquires the consistency of a thick jam. Remove from the heat and stir in the lemon juice. After the mixture has cooled slightly, discard the cardamom sachet. Stir in the cubed duck prosciutto and set aside.

Pomegranate Glaze
In a small saucepan, combine the pomegranate juice and sugar and reduce the mixture to a glaze, about 20 minutes. Remove from heat and set aside.

Grilled Foie Gras
Score the foie gras and season with salt and pepper. Grill over charcoal, turning once, cooking the medallions for a scant minute per side, depending on the temperature of the grill. Be prepared to control flare-ups with a water-filled squirt bottle.

Grilled Pita
Brush the pita on both sides with the duck or foie gras fat and season with the cardamom, salt, and pepper. Cut the pita into six triangles and grill on both sides.

Service and Garnish
Brush half the figs with fat and grill lightly. To serve, set a ring mold in the center of one of six serving plates, spoon in one-sixth of the fig jam, and remove the mold. Place a grilled pita wedge on top of the jam. Balance a grilled foie gras medallion on top of the pita, and place both a grilled and a fresh piece of fig on top of the foie gras. Spoon some of the pomegranate glaze over the foie gras and around the plate. Drizzle some of the rendered fat around each plate. Garnish with chives, a sprinkle of sea salt, cracked black pepper, anti pomegranate seeds.

Chef Notes

If you do not wish to make your own duck prosciutto, cured Chinese duck legs (available at Chinese grocers), smoked duck breast, or pork prosciutto may be substituted. Pomegranate syrup, purchased at Middle Eastern specialty stores, may be substituted for the pomegranate glaze. Bring to a boil, but do not reduce before serving. If a charcoal grill is not available, seared foie gras may be substituted.

Foie Gras. ..A Passion
By Michael A. Ginor
with Mitchell A. Davis
Published by John Wiley & Sons, Inc.
Cloth: $49.95, September 1999
ISBN: 0-471-29318-0
Recipe Reprinted by permission.

  • 1 entire Grade A or Grade B fresh foie gras, about 500 to 750 grams
  • 75 grams salt
  • 25 grams sugar
  • 12.5 grams pink curing salt (optional)
  • 10 grams white or black pepper
  • 2 to 3 tablespoons brandy (such as Cognac)

Let foie gras rest at room temperature for about 45 minutes before starting to clean. Split foie into two separate lobes with your hands. Working one lobe at a time, using a paring knife or small offset spatula and a pair of tweezers, carefully remove all the veins from the center of the liver, following the instructions in this slideshow. Discard veins and repeat with remaining half. Return foie gras to the refrigerator.

Combine salt, sugar, curing salt, and pepper in a spice grinder and grind into a fine powder.

Weigh foie gras, then weigh out exactly 2.5% of the foie gras' weight in spice mixture. For example, for a 500 gram piece of foie gras, you should have 12.5 grams of spice mixture (500 grams x 2.5%). Set aside remaining spice mixture for future use.

Lay a triple layer of plastic wrap, 12 by 18-inches on a cutting board. Remove foie gras from refrigerator and transfer to plastic wrap, exterior membrane-side down. Carefully butterfly with your fingertips, spreading the foie gras out and pushing it into shape with your hands until it forms a rough 9- by 9-inch square of even thickness.

Place half of weighed spice mixture in a fine mesh strainer and sprinkle evenly over top surface of foie gras. Sprinkle with half of cognac. Lay a piece of plastic wrap on top and carefully flip. Peel of plastic wrap from what is now the top, and sprinkle with remaining spice mixture and cognac. Flip back over and remove top piece of plastic wrap to expose surface again.

Slide foie with plastic on top of a bamboo sushi rolling mat, adjusting it so the bottom edge of the foie is flush with the bottom of the mat. Fold the trailing plastic wrap underneath. Carefully start rolling foie, using bamboo mat to keep it nice and tight until a complete cylinder is formed. Pull back tightly on bamboo to tighten cylinder.

Lay out a quadruple layer of cheesecloth about 16 inches wide by 2 feet long. Roll foie gras off of plastic onto the cheesecloth a few inches from the bottom edges. Carefully roll foie in cheesecloth, pulling back as you go to keep it very tight and even.

Twist ends of cheesecloth and secure one side with a short piece of twine. Secure other side with a 3-foot piece of twine. Twist twine around end of cheesecloth to tighten the roll, making the torchon shorter and shorter with each twist. Tighten until you see foie fat starting to leak out around the edges of the torchon and it has the consistency of a bike tire. Tie off cheesecloth

Hang torchon from a refrigerator rack for at least 1 day and up to 3.

Bring a large pot of water to 160°F (bubbles should just begin to appear on the bottom of the pan. Prepare a large ice bath. Submerge foie torchon for 2 minutes, then transfer immediately to ice bath. You should see little droplets of fat forming on the surface. Let rest for 10 minutes, then transfer to a triple layer of paper towels and roll to dry carefully.

Repeat the tightening step, using more twine to twist and shorten the ends of the torchon until the entire thing starts to show signs of leaking fat. Hang in refrigerator for at least 1 more night and up to 3.

Slice off ends of torchon through the cheesecloth (eat these ends for yourself), then unwrap the center portion. To serve, slice into disks. For better presentation, use a round pastry cutter to trim oxidized edges off of foie. Sprinkle with coarse salt, and serve with toast, preserves, or dried fruits.

Pan Seared Foie Gras

  • Quick Glance
  • Quick Glance
  • 45 M
  • 45 M
  • Serves 6

Ingredients US Metric

  • For the apple purée
  • 3 tablespoons unsalted butter (1 1/2 oz)
  • 3 Granny Smith apples, peeled, cored, and thinly sliced
  • 3/4 cup dry white wine
  • 3 tablespoons quince jelly or quince paste
  • For the pan-seared foie gras and wine sauce
  • Six (4-ounce) pieces grade A foie gras, preferably Hudson Valley foie gras
  • Sea salt and freshly ground black pepper
  • 1 cup fresh grapefruit juice
  • 1/2 cup late-harvest Chardonnay
  • Zest from 1/2 orange, preferably organic
  • 1/4 teaspoon finely chopped rosemary leaves
  • 1 1/2 teaspoons unsalted butter
  • For the assembly
  • 6 slices (1/2-inch | 12-mm thick) brioche
  • 1/2 cup mâche (optional)


Melt the butter in a medium sauté pan over medium heat. When the butter begins to foam, add the apples, wine, and jelly. Cook, stirring frequently, until the apples are tender, about 5 minutes. Transfer the mixture to a blender and purée until smooth. Set aside at room temperature.

Place a large sauté pan over medium-high heat. Using a paring a knife, gently score the foie gras slices with a diagonal pattern on 1 side. Season to taste with salt and pepper. Place 3 slices in the pan and sear until golden brown, about 2 minutes. Reduce the heat slightly, turn the foie gras over, and cook for an additional 2 minutes. Transfer to a plate and set aside to rest. Wipe the pan clean and repeat with the remaining 3 slices of foie gras.

Pour the excess pan drippings out of the pan, leaving just a thin film in the pan and reserving 3 tablespoons of drippings to add to the reduction. Deglaze the pan with the grapefruit juice over medium-high heat, scraping up any browned bits with a wooden spoon. Simmer until the juice is reduced by half, about 2 minutes. Add the Chardonnay, orange zest, rosemary, and the reserved pan drippings and simmer for 1 minute. Add the butter, remove from the heat, and whisk until well combined. Season the reduction to taste with salt and pepper.

Using a 3-inch round cookie cutter, cut the brioche into rounds and place them on a baking sheet. Toast the brioche rounds under the broiler until golden brown, about 1 minute per side.

Place the brioche toasts in the center of 6 serving plates. Lay the foie gras slices on top of the brioche. Spoon the apple purée around the foie gras, drizzle with the grapefruit reduction, and, if desired, scatter the mâche leaves over the top.

Where To Buy Foie Gras

Chef Laurent Tourondel, the mastermind behind this recipe, asserts that Hudson Valley Foie Gras provides some of the best foie gras in all the United States—and perhaps the world. Located in the lush Hudson Valley just a few hours north of Manhattan, the company specializes in Moulard duck livers.

Seared Foie Gras with Fig Jam and Orange

This is one of the most delicious appetizers you can make in about 10 minutes time. That’s all taking into consideration that you have these ingredients on hand. Sourdough bread, fig jam (or something similar), foie gras, and orange. The sourdough was homemade but that will need a completely different post to give you that recipe, if you don’t already know how to make it, just use a good artisan bread (even a raisin bread or walnut would be great here) I didn’t make my own fig jam here so you can easily buy one or a seasonal jam would be fine here as well (almost anything will work here). Of course you need the real star of this dish and that is the foie gras which I had gotten locally in Austin from Countryside Farms. And you need an orange for a little zest. That’s it!. Here is how to make seared foie gras with fig jam, I hope you enjoy it!

8 oz of foie gras cut into 2 oz. pieces

4 slices of nice sourdough or raisin bread

Cut 4 portions of foie gras and try to remove as much of the blood vein as possible from the liver. You can score the foie with the back of a knife if you want to give an extra level of presentation. Season with salt and pepper. Meanwhile in a large saute pan add butter and olive oil. Add the 4 slices of bread to the pan and toast on medium heat for 2-3 minutes until it the first side is golden brown. Flip the bread over and season with salt and toast the other side for another 2 minutes. Take the bread out of the pan. Take the pan off the heat and add the foie gras to the pan. The pan should be hot but not smoking hot. Cook on the one side, placing the pan back on the heat, until the foie gras turns a dark brown and a natural crust forms. Flip over the foie gras and cook for another minute ( The foie gras should cook in about 2-3 minutes roughly) The foie gras when touched with your finger (like your checking the doneness of a steak) should feel soft on the outside but should be a little firm in the middle. When you take the foie gras out of the pan place it on a plate (in a restaurant they would have it on a paper towel to soak up any extra fat draining while it continues to cook) But since we want they fat draining into our bread no need to drain it. Take your bread and add a layer of fig jam. Add the seared foie gras to each piece of bread. Finish with orange zest, chives, and a little more flaked salt. Serve and enjoy immediately!

Foie gras on brioche with fig jam recipe - Recipes

Yield: 6 Servings

  • 2 shallots, minced
  • Olive oil
  • 1 cup dried figs
  • ¼ bunch thyme, chopped
  • 1 cups chicken stock
  • ½ cup veal stock
  • 1 Tablespoon lavender honey
  • ½ teaspoon truffle oil
  • Cracked black pepper
  • 6 mini brioche rolls
  • 6 1¼-ounce portions of cleaned grade A foie gras
  • Tomato
  • Mache

Sauté shallots in olive oil until translucent and add figs, thyme and stocks. Gently stew until liquid is absorbed. Cool and fold in lavender honey, truffle oil and black pepper. Lightly grill mini brioche rolls. Sear each foie quickly in a hot pan, remove promptly, and place in brioche roll. Add jam to pan and let absorb fat that remains from the rendered foie, then place on top of foie. Top with a slice of ripe tomato and mache.

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