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Recipe: Foie Gras with Blood Orange Sauce and Ancho Chilies

This recipe for Foie Gras with Blood Orange and Ancho Chilies is delicious with seared foie gras, or any prepared foie gras product.  Try this sweet and spicy sauce with bloc of foie gras, foie gras torchon style, or hot seared foie gras.  This is another fabulous recipe from “Foie Gras: A Passion” by Michael Ginor.


Orange Sauce

4 teaspoons water

4 Tablespoons sugar, plus 2 additional if desired

3 cups orange juice

1/4 cup lime juice

1 cup reduced chicken stock

1 Tablespoon orange rind, grated

1 teaspoon lime rind, grated

2 tablespoons butter

2 tablespoons tequila

Pinch of coarse salt

Pinch of black pepper, freshly ground

2 tablespoons chili chipotle adobe sauce, canned

lemon juice

Ancho Chilies

1 large ancho chili, seeded and deveined

1/2 small onion, minced, about 1/3 cup

2 large cloves garlic, crushed

1/4 cup extra-virgin olive oil

1/4 cup white wine vinegar

1/4 cup Grand Marnier

1/4 cup orange juice

1/2 tablespoon orange zest

1 tablespoon sugar

pinch of coarse salt

pinch of black pepper

1 tablespoon dried oregano


2 blood oranges, segmented

2 oranges, segmented

1 1/2 tablespoons sugar

2 teaspoons tequila

Foie Gras

12 ounces fresh raw foie gras, cut into 4 slices

1 tablespoon flour

or 12 – 16 ounces prepared foie gras


Orange Sauce

In a saucepan set over medium heat, combine the water and sugar and heat until the sugar is completely dissolved.  Increase the heat to high and bring the mixture to a boil.  Cook until the syrup is golden brown, approximately 5 minutes.  Gradually add the orange juice, stirring constantly, then add the lime juice.  Slowly add the stock and cook for 15 minutes.  Add the orange and lime rinds and continue to cook until the sauce is the consistency of a light syrup, about 10 minutes. Remove the sauce from the heat and swirl in the butter, stirring until it is completely absorbed.  Stir in the tequila, salt, pepper, chipotle adobo sauce, and lemon juice to taste.  If desired, add the extra 2 tablespoons of sugar to intensify the flavor of the sauce.

Ancho Chilies

Preheat the oven to 450 degrees. Place the chili in the oven and roast for 10 minutes.  Remove from the oven and cut julienned strips.  Place the chili strips in a bowl and add the remaining ingredients.  Let marinate for 2 hours.


Place the orange sections in a bowl. Sprinkle with the sugar and the tequila.  Set aside.

Foie gras (seared)

Preheat the oven to 400 degrees.  Sprinkle the flour on each foie gras slice and shake off the excess.  Place a saute pan over  high heat.  When the pan is hot, add the foie gras and sear for 30 minutes on each side, until browned and crisp.  Place the foie gras in a roasting pan and cook in the oven for 1 to 2 minutes if necessary.  The foie gras should be medium rare.  (if you heat the pan to medium high, and sear for a minute longer, it will not be necessary to finish the foie gras in the oven.


Arrange the oranges in a fan pattern around each serving plate (or one plate if serving on a buffet).  Place the foie gras (seared or prepared) on top of the oranges.  Add a teaspoon of foie gras fat to the orange sauce and swirl to incorporate.  Spoon the orange sauce over the foie gras and garnish with the ancho chilies.

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