Seared Foie Gras with Maple Balsamic Reduction

Seared Foie Gras with Maple Balsamic Reduction

Servings : 4

Directions : 20 minutes

Cook in : 20 minutes


  • 8 - 1 1/4 oz escalopes of foie gras
  • 4 Granny Smith apples 
  • 12 strawberries
  • 30 mL (2 tbsp) unsalted butter
  • 15 mL (1 tbsp) chopped shallots 
  • 60 mL (1/4 cup) maple sugar 
  • 4 medium sized basil leaves (fine julienne)         
  • 60 mL (1/4 cup) maple balsamic reduction*
  • Salt and pepper to taste

*Maple balsamic reduction

  • 250 mL (1 cup) balsamic vinegar
  • 60 mL (1/4 cup) of maple taffy


  • Peel, core and dice the green apple. Dice the strawberries.
  • Heat the butter in a sauté pan on medium heat, sweat the shallots, then add the diced apple and strawberries. Add the maple sugar and cook until caramelized. Remove from heat; add the julienne of basil and season with salt and pepper.
  • Sear the foie gras over medium heat until each side is golden brown; leave the inside soft and pink. Remove to paper towel, blot off excess fat and season with salt and pepper.

* Maple balsamic reduction

  • Heat the balsamic vinegar on medium heat and reduce by half
  • Let cool and add the maple taffy, whisk together


Place the sautéed apple/strawberries on the plate; layer the foie gras on top. Brush the maple balsamic reduction on the plate. Garnish with basil sprig.

Photo by: