Grilled Foie Gras with Gastrique of PorterBy Drew Long
- Recipe TypeAppetizer
- Prep Time20 minutes unless the foie gras has already been deveined. If it has, 5 minutes.
In the U.S., foie gras is traditionally served pan seared in a balsamic vinegar glaze. For this recipe, I grill the foie gras on a very hot grill for a very short amount of time and serve it with a sauce made with Flying Dog's Road Dog Porter.
- 4 4 oz. pieces of foie gras
- 2 tbs. of honey
- 2 tbs. of balsamic
- 1/2 cup of porter (I used Flying Dog's Road Dog porter)
- Kosher salt
- Once your pieces are cut for grilling, get your grill as hot as possible. When it's ready to go, salt one side of the foie gras and place it on the grill for 30 to 45 seconds. If you want a cross hatch, turn the foie gras 90 degrees. If not, allow to grill another 30 seconds or so. Turn the foie gras and grill for another 30 seconds or so. Remove from heat and set aside.
- In a medium, non-reactive pan—on the stove or grill—combine the honey, balsamic vinegar and cook over medium heat until the mixture starts to caramelize. The consistency should be syrupy. Remove the pan from the heat and slowly add the porter; reduce by half. This should take about 5 minutes. When the sauce has thickened, place the foie gras in the pan and allow it to finish cooking, about 2 minutes.
- Remove the foie gras from the pan, and sauce it lightly. Serve it with the remainder of the beer.
Typically, foie gras will come in two lobes, with one lobe larger than the other. The larger lobe has more veins than the smaller. If you cut your pieces from the smaller lobe, you are less likely to encounter veins. Use a hot, thin-bladed knife to cut on the bias through the lobe of foie gras in order to render the two 4 ounce pieces. Also, make sure to work with cold, not frozen, foie gras. As foie gras warms, it will begin to melt like butter.