Pan-Seared Foie Gras with Lamb's Lettuce

Total time: 10 minutes


  • 4 slices foie gras, 1/2" (1.25cm) thick
  • 1 tsp good quality sea salt, for finishing
  • lamb's lettuce, for 2 servings
  • 3 tbs julienned red beets
  • 2 tbs good olive oil
  • 1 tbs white balsamic vinegar
  • 1 tsp Dijon-style mustard
  • 2 - 4 slices of whole grain bread, toasted and cut into quarters


  • Clean foie gras (see notes). Slice and chill slices.
  • Make toast. Divide and place on two plates
  • In a medium bowl whisk vinegar, mustard and oil.
  • Add lamb's lettuce, beets and toss to coat.
  • Divide and add to plates.
  • Everything ready?
  • Heat a large, heavy, nonstick skillet over medium-high heat until very hot.  A drop of water should sizzle and evaporate instantly.  
  • Put the foie gras slices in the pan and sear 40 - 50 seconds per side for rare.  If you want it medium-rare cook another 5 - 10 seconds per side.  If you have to have it more done choose something else to have as your starter because you will not like this. 
  • Remove to a paper towel for a second to absorb a bit of fat, sprinkle each side with sea salt and serve.

Now the notes:

Some foie gras needs cleaning. Look at it - if you see veins going through gently pull them out.  It's easiest to clean the foie gras if it is at room temperature, but it may not need cleaning.  Mine didn't.

It should be cold before slicing. It's best to slice it with a hot knife - run sharp knife under hot water.

It has to be cold before searing so refrigerate after slicing for at least 15 minutes. 

Make sure your plates aren't cold. Rinse them with hot water, then dry well before using.  

After slicing, the leftover foie gras can be made into pate, refrigerated for use within 2 days or frozen for use within 2 months.