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Cabarrus Magazine

Breaking Bread: Foie Gras

Oct 01, 2018 08:30AM ● By Jason Huddle

Breaking Bread: Foie Gras

Sponsored by Chez Francois

Foie Gras



2 tablespoons butter​

2 tablespoons brown sugar​

4 tablespoons balsamic vinegar​

1.5 pounds foie gras (duck liver)​

4-5 plums (seeded and thickly sliced)



Heat saute pan over medium heat. Add butter and brown sugar and heat until caramelized. Add balsamic vinegar and plums. Cook until slightly thick. Reserve. Heat pan over high heat, slice foie gras into 1/4-inch slices, and season with salt and pepper. Add to pan and cook for 1 1/2 minutes on each side. When cooked, place on a paper towel to drain. Place plums on plates and top with foie gras. Drizzle caramel around plate and serve.​ Bon appetit!

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