Seared foie gras with Cranberries



  • 1 teaspoon butter
  • 1 French Shallot minced
  • 1 cup cranberries
  • 1 tablespoon of brown sugar
  • 2 tablespoons raspberry vinegar (or red wine)
  • 1/2 cup of chicken broth
  • 4 slices duck foie gras 1 to 1 1/4 “(2.5 to 3 cm) thick
  • Salt and Pepper


  • In a saucepan, melt the butter over low heat and cook the shallot for 3 minutes. Add the cranberries and brown sugar and continue cooking over medium heat for 3 minutes. Deglaze with the vinegar and stir again for 1 minute. Pour broth, salt and pepper. Simmer on low heat for 5 minutes.
  • Keep warm.
  • Season the Foie Gras with salt and pepper. Heat a nonstick skillet over high heat. When it is very hot, fry the foie gras for 1 minute, then turn it over and continue cooking over medium heat for 2 minutes.
  • Add the sauce and warm gently for 1 minute. Serve immediately, with a touch of sea salt.