Grilled Foie Gras on the Arteflame Grill

Foie gras, known for its rich and buttery texture, is a luxurious dish that becomes even more exquisite when grilled on the Arteflame. The intense heat sears the foie gras quickly, caramelizing the outside while keeping the inside velvety and tender. Paired with a sweet and tangy sauce, this grilled foie gras recipe is perfect for special occasions and gourmet gatherings.

Introduction

Foie gras is a delicate dish that requires precise cooking, and the Arteflame grill provides the perfect sear without burning. This recipe grills foie gras until it’s beautifully caramelized and serves it with a fruit reduction sauce for a sweet and tangy balance. Whether served as an appetizer or main course, this dish will impress with its luxurious flavors and texture.

Ingredients

2 slices of foie gras (approximately 1 inch thick)
1 teaspoon coarse sea salt
Freshly ground black pepper
1 tablespoon butter
1 tablespoon honey

Fruit Reduction Sauce:

1 cup fresh or frozen berries (e.g., figs, blackberries, or cherries)
¼ cup red wine or port
1 tablespoon balsamic vinegar
1 tablespoon sugar
1 tablespoon butter

Instructions

Step 1: Prepare the Arteflame Grill

Light your Arteflame grill with oiled napkins and firewood. After about 20 minutes, the grill will be hot and ready for cooking. You will be using the center grate for searing the foie gras, which requires high heat to caramelize the exterior quickly.

Step 2: Prepare the Foie Gras

Pat the foie gras slices dry with paper towels to remove any excess moisture. Season both sides generously with sea salt and freshly ground black pepper. This will help form a crisp crust when seared.

Step 3: Grill the Foie Gras

Place the foie gras slices directly onto the center of the grill grate. Sear for about 1-2 minutes per side, until the foie gras is golden brown and caramelized. The interior should remain soft and creamy. Remove the foie gras from the grill and set aside to rest.

Step 4: Make the Fruit Reduction Sauce

On the flat cooktop of the Arteflame grill, place a small heatproof pan and add the red wine (or port), balsamic vinegar, and sugar. Stir in the berries and allow the mixture to simmer for about 5-7 minutes, stirring occasionally. The sauce will reduce and thicken into a syrupy consistency. Stir in the butter at the end to create a glossy finish.

Step 5: Plate the Dish

Spoon the fruit reduction sauce onto a serving plate and carefully place the grilled foie gras on top. Drizzle with a little extra sauce and garnish with fresh herbs if desired. Serve immediately.

Tips for Success

Sear the foie gras quickly over high heat to achieve a crispy exterior while keeping the inside soft and creamy.
Use high-quality foie gras for the best flavor and texture.
Let the sauce simmer until it thickens, but avoid reducing it too much to prevent burning.

Conclusion

Grilled foie gras on the Arteflame grill offers an unparalleled combination of rich, buttery flavors with a perfectly caramelized crust. Paired with a sweet and tangy fruit reduction, this dish elevates any meal to gourmet status. Whether you're hosting a dinner party or treating yourself to something special, this recipe guarantees a luxurious and delicious experience.

Variations

1. Foie Gras with Apple Compote

Replace the berry reduction with an apple compote made by sautéing sliced apples with sugar and cinnamon.

2. Foie Gras with Fig Sauce

Swap the berries for fresh or dried figs in the sauce for a rich, sweet flavor that pairs beautifully with foie gras.

3. Foie Gras with Spiced Honey Glaze

Drizzle the grilled foie gras with a spiced honey glaze made by simmering honey with cinnamon and cloves.

4. Foie Gras with Pomegranate Reduction

Use pomegranate juice and seeds in the reduction sauce for a tangy and slightly tart contrast to the richness of the foie gras.

5. Foie Gras with Balsamic Pears

Serve the foie gras with caramelized pears cooked in balsamic vinegar for a sweet and savory combination.

Best Pairings

Beverage: Pair with a glass of Sauternes or a sweet, rich port wine.
Side: Serve with toasted brioche or a simple salad with vinaigrette to cut through the richness.
Dessert: Follow with a light, fruity dessert such as a sorbet or poached pears.