Foie Gras with Toasted Bread

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

Toast the 4 bread slices until golden and crisp, about 3-4 minutes. Cut each slice in half diagonally and set aside.

Step 3

Heat a dry skillet over medium-high heat. Add the foie gras slices in a single layer and sear until deeply browned, about 1-2 minutes per side. Transfer to a plate and keep warm.

Step 4

In the same skillet, add the 8 sage leaves and cook until crisp, about 30 seconds per side. Remove and drain on paper towels.

Step 5

Place one seared foie gras piece on each toasted bread half. Drizzle with the 2 tbsp balsamic glaze, sprinkle with the 1/2 cup pomegranate seeds, and top with a crispy sage leaf. Serve immediately.

Step 6

Optional: add a few crystallized ginger shards or a pinch of flaky salt for extra crunch and sweetness.