Recipe: Pan Seared Foie Gras, Sake Sautéed Plums W/ Ginger & Star Anise

Pan Seared Foie Gras, Sake Sautéed Plums W/ Ginger & Star Anise
(4-6 servings)

  • 1 pack foie gras slices 6 x 2 oz
  • 1.5 lbs plums
  • ⅔ cup sake
  • 1 ⅓ cup light brown sugar
  • 2 tbsp fresh lemon juice
  • 2 oz ginger (cut into  ¼ inch slices)
  • Salt to taste
  • 3 star anise
  • 2 pieces lemon zest
  1. Mix all ingredients except Foie Gras and marinate in refrigerator 3-5 hours.
  2. Add mixture into hot pot & stir while cooking for about 4 minutes (until alcohol burns off & plums are just soft).
  3. Remove from heat, remove lemon zest, star anise, & ginger.
  4. Heat large sauté pan over medium high heat, and score one side of each slice of Foie Gras with a diamond pattern.
  5. Season both sides of Foie Gras with salt & black pepper. Place Foie Gras scored side down into dry, preheated sauté pan.
  6. Cook for approximately 1.5 – 2 minutes / side (the surface will caramelize forming a golden brown crust).
  7. Let rest for 2 minutes on paper towels.
  8. Plate with Plums, you can use star anise & zest for garnish if you like.
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