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Recipe: Seared Foie Gras with Cabernet Balsamic Berry Reduction

Mirepoix USA has a quarterly recipe contest that challenges our customers and readers to invent new and interesting ways to prepare the products we sell (foie gras, truffles, caviar, charcuterie, duck products).  One winning recipe is announced quarterly, and the winner receives a $100 credit towards product purchases.

Last quarter our winner was Jeannine Sanchez, a 32 year-old from Encinitas, California. Jeannine submitted a wonderful recipe for Seared Foie Gras with Cabernet Balsamic Berry Reduction.  This recipe is fairly easy to make, has a beautiful presentation, and is delicious!



12 – 16 oz raw foie gras

1 shallot chopped finely

20 – 25 blueberries

12 – 15 raspberries

12 – 15 blackberries

1 cup good Cabernet wine

¼ cup balsamic vinegar

1 sprig of rosemary (do not remove the leaves from the stick)

2 tablespoons Ginger Lemon Honey (or use plain honey, fresh ginger and a teaspoon lemon juice)

½ stick butter

Zest of one lemon

Orange zest to garnish


Add one tablespoon butter to a saucepan and saute the shallot. Add 7 blueberries, 4 raspberries, and 4 blackberries. Deglaze the pan with Cabernet and add the vinegar. Add the rosemary and let simmer until it has reduced to a glaze that coats the back of a spoon. Force the mixture through a mesh and return to the pan. Add the honey and whisk in the remainder of the butter. Allow to simmer and continue to reduce if necessary.

For the Foie Gras:
Bring one tablespoon of butter to a sizzle but before it is burned, quickly sear the foie gras on one side so it has a nice crisp sear about one minute. Turn to the other side for about 30 seconds and remove from heat. Do not overcook.

To plate:
Place some of the glaze on the bottom of the plate. Place the foie gras in the center and garnish with fresh berries, orange zest and a fresh rose if desired.  Serves 4

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