French Seared Foie Gras on Arteflame Grill

Introduction

Indulge in the luxurious taste of French seared foie gras, cooked to perfection on the Arteflame grill. The high heat of the center grill grate locks in the richness, creating a crispy exterior while maintaining a buttery soft interior. With the flat top griddle providing an even, controlled sear, this recipe brings out the best flavors of foie gras. Learn how to expertly grill this delicacy without burning or drying it out, ensuring every bite is mouthwateringly delicious.

Ingredients

• 4 fresh foie gras slices (about 1-inch thick)
• Sea salt to taste
• Freshly ground black pepper
• 2 tbsp unsalted butter
• 1 tbsp aged balsamic vinegar (optional)
• Slices of toasted brioche (for serving)
• Fig jam or fruit compote (for garnish)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them inside the Arteflame grill.
2. Stack firewood on top of the soaked napkins.
3. Light the napkins and allow the fire to build.
4. Wait about 20 minutes for the grill to reach an ideal cooking temperature.

Step 2: Season the Foie Gras

1. Pat the foie gras slices dry using a paper towel.
2. Generously season both sides with sea salt and freshly ground black pepper.

Step 3: Sear the Foie Gras on the Center Grill Grate

1. Place the foie gras slices directly on the center grill grate, which reaches over 1,000°F.
2. Sear for 30–45 seconds per side, just enough to create a golden-brown crust.

Step 4: Finish Cooking on the Flat Top Cooktop

1. Move the seared foie gras to the flat cooktop, closer to the cooler outer edge.
2. Let it cook for another 30 seconds to reach the ideal internal doneness.
3. Remove from the grill once the foie gras is 15°F below the desired temperature, as it will continue to cook off the grill.

Step 5: Serve and Garnish

1. Place the foie gras atop toasted brioche slices.
2. Drizzle with aged balsamic vinegar, if using.
3. Garnish with fig jam or a fruit compote for a perfect balance of flavors.

Tips

• Always pat your foie gras dry before seasoning to get a perfect crust.
• Use high-quality unsalted butter to enhance the richness of the foie gras.
• Ensure your foie gras is very cold before cooking to prevent excess fat loss.
• Use the Arteflame’s flat griddle cooktop to gently finish cooking without over-searing.

Variations

1. Truffle-Seared Foie Gras: Add shaved black truffle and a drizzle of truffle oil for an elevated experience.
2. Berry Reduction Foie Gras: Serve with a sweet blackberry or blueberry sauce to balance the richness.
3. Foie Gras with Apples: Grill thinly sliced apples on the Arteflame and serve alongside foie gras for a sweet contrast.
4. Foie Gras with Cognac: Deglaze the flat top with a splash of cognac and drizzle over the foie gras.
5. Foie Gras with Honey & Walnuts: Add a drizzle of warm honey and crushed walnuts for a nutty sweetness.

Conclusion

Cooking foie gras on the Arteflame grill ensures a perfect sear while preserving the buttery texture inside. By using the high heat of the center grill and the even cooking surface of the flat cooktop, you can achieve restaurant-quality foie gras effortlessly. Try this recipe with different variations to explore new flavors while mastering the art of grilling foie gras.

Best Pairings

• Chilled Sauternes wine for a luxurious pairing.
• Toasted brioche bread to complement the delicate texture.
• Fresh fig or berry compote to add a sweet contrast.
• Lightly dressed arugula salad to balance out the richness.