Foie Gras with Strawberry Sauce

Step 1

Slice the 8 oz foie gras into 4 equal pieces, about 1/2 inch thick. Pat dry with paper towels and season both sides with the 1/2 tsp salt and 1/4 tsp black pepper.

Step 2

In a small saucepan, combine the 1 cup strawberries, 1 tbsp sugar, and 1 tbsp balsamic vinegar. Cook over medium heat, stirring occasionally, until the strawberries soften and release juice, about 5 minutes.

Step 3

Mash the strawberries with a fork to your desired consistency, then simmer until the sauce thickens slightly, about 3 more minutes. Remove from heat and set aside.

Step 4

Heat a large skillet over high heat for 1 minute. Add the 1 tbsp butter and swirl to coat the pan.

Step 5

Place the foie gras slices in the skillet in a single layer. Sear until golden brown and crispy on the bottom, about 1 minute per side. Do not overcrowd the pan; cook in batches if needed.

Step 6

Transfer the seared foie gras to plates. Spoon the strawberry sauce over the top and serve immediately.

Step 7

Optional: garnish with fresh mint or a sprinkle of flaky sea salt if you have them.