Main content

Seared Foie Gras with curry quince and aged balsamic



  • 1.

    Peel and fine dice the quince.

  • 2.

    In a thick bottom sauce pot make a carmel with the sugar.

  • 3.

    When it is golden brown add the white wine and stir to a smooth consistency.

  • 4.

    Add the quince, cinnamon, and the curry.

  • 5.

    Simmer until the quince is soft.

  • 6.

    Set aside and keep warm.

  • 7.

    Heat a non stick pan until smoking hot.

  • 8.

    Season the foie gras with salt and pepper.

  • 9.

    Sear on all sides until slightly soft in the middle.

  • 10.

    Remove from the pan and pat dry with a towel.

  • 11.

    Serve the foie gras on top of the toasted brioche.

  • 12.

    Place 1 tablespoon of the quince on top of the foie gras.

  • 13.

    Drizzle the aged balsamic on top for garnish.

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Beer, Pinot Noir and Other Whites are the best wines to pair with Seared Foie Gras with curry quince and aged balsamic.


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings