Risky Business- Seared Foie Gras with Cabernet Infused Cherries

foie gras recipe


What is it about things you can’t have that makes you want them so bad? Sometimes it’s seeing things you’ve never given much thought to with someone else. Sometimes it’s things that have been in the back of your mind just out of reach, taunting you from afar. Occasionally, it happens that you didn’t know you wanted something until your realized you couldn’t have it. Then suddenly it overtakes your mind, your skin tingles with longing, as your lips purse involuntarily. A full body lust for that which cannot be had.

This is the case of foie gras in the sunshine state. Foie was a good lad, a full proof partner, rich and tender. I knew I could count on Foie for a foodgasm whenever the situation arose. Yet it rarely did. I didn’t seek it out, but when it was there, I was all in. Foie was just so good and foodgasmically inclined, that it almost seemed clichรฉ.

Then Foie Gras was taken away from me. I was told that what we were doing was wrong. cruel and putting it in my mouth was illegal. All this commotion made me want it more than ever. Everything about a full, naked lobe made my mind race with indecent thoughts. I wanted it everywhere, in every way. On a bed of greens, strewn on a hard surface. And so, a secret love affair began. Sneaking Foie Gras into my kitchen to touch and taste every last bit, using undercover names and slipping it into unknowing places. Damn was it good. Whether slowly molding it into a terrine or finishing it off in the oven. They were long, sweet and oh so savored foodgasms. Then last week, as quickly as our love had became forbidden, suddenly it became ok.

The food prudes of Californiaย realized the error of their ways and made it legal for me and everyone else who wanted to, to go out into the world and shout their love of foie gras! This time I’m determined to not make the same mistake. I won’t brush foie gras off because suddenly it’s around all the time. I’ll cherish its thickness, its lusciousness and when I have it in my mouth I’ll suck every last ounce of flavor out, till I’ve completely finished. In honor of Foie Gras’ return, the many foodgasms it will assuredly ensue. And all those that will be trying it for the first time, whose eyes will widen and mouths will mutter “my god, that’s incredible, I want it all”, here is a recipe.

Seared Foie Gras with Cabernet Infused Cherries and Brioche


Pan Seared Foie Gras with Cherries

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes


  • Foie gras lobe
  • 1 pound cherries
  • 1 bottle Cabernet Sauvignon
  • 1/4 cup sugar
  • Thyme
  • Salt and pepper
  • 1 stick butter
  • 1 loaf brioche bread


  1. Simmer down: Reduce the cabernet in a hot pan with thyme and any other spices you desire (bay leaves, peppercorns, etc), after 10 minutes add cherries and sugar, continue to reduce down till thick and syrupy, finish with a nob of butter to round out the flavors.
  2. Sizzle: Cut the foie gras lobe into a healthy 1/2 inch slice and score(it's helpful to run your knife under hot water for a clean cut), place in a hot pan (I mean really hot) and cook for 30 seconds on each side. Place on a paper towel and season with salt
  3. Get Toasty: Slice brioche into smaller pieces for plating, the size and shape is up to you. Melt butter in a hot pan and add toast, spoon butter over slices and flip till golden brown on both sides.
  4. Show time: Place brioche on plate, rest foie gras on top, spoon over sauce and finish with cherries and thyme.
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1 Comment

  • Reply Chez @ Chez Moi January 14, 2015 at 11:58 pm


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