Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Foie Gras with Toasted Brioche, Fig Relish and reduced Port Wine Glaze

Ingredients

1 lb. Foie Gras cut into 2 ounce slices
1 ½ tsp kosher salt
¼ tsp fresh ground black pepper
8 Slice Fresh Brioche, crusts removed and cut in half on a diagonal
1 recipe Fig Relish
1 Recipe Port Wine Glaze

Instructions

Preheat oven to 450

Season the foie gras with the salt and black pepper.

Arrange the brioche on a baking sheet.

Heat a large skillet over high heat and arrange the foie gras in the heated skillet so they are not touching. Cook for 45 seconds. Turn each pieces over and cook for 1-2 minutes. Turn off the heat.

Place the brioche in the oven to toast.

To serve, place one piece of the brioche toast on each serving plate, top with one piece of the cooked foie gras. Top each piece of foie gras with 2 tsp of the fig relish. Rest another piece of toast atop of the foie gras. Drizzle the plate with the port wine glaze and serve immediately.

Yield: 8 servings

Recent Recipes

Salsa

Makes about 3 cups Place all ingredients into the bowl of a food processor with the blade attachment. Pulse several…

Read more

Pastel de Huevo

OK, so it’s a quiche. But “Mexican Quiche” just didn’t sound right. I’ve already thrown in an Italian version in this book. I don’t want to do even more to insult the Francophiles. So, we’ll just call it an egg pie. If you have a Mexican market nearby, purchase your chorizo there (unless you make your own). Substitute queso cotija or queso chihuahua for a little more depth in the flavor profile. Leftover salsa can be used for a topping on scrambled eggs or a dip with chips later in the day.

Read more

Baked Potato Quiche

I call this recipe “Comfort quiche.” It’s perfect for a cold December evening. The great thing about quiche is that it can be prepared in advance and held cold in the refrigerator or frozen up to a couple of weeks. When the holidays are hectic and the house is crowded, this quiche is perfect as a lap meal in front of the fireplace served alongside a light salad.

Read more