Sauteed Foie Gras sur Brioche with Cherry Sauce

Well it’s the beginning of the cherry season and my thoughts turn to La Madeleine.   It was at this 2 star Michelin restaurant here in Sens, that I had a hot appetizer of sauteed foie gras with cherry sauce.  Patrick Gautier only serves this, of course, during the cherry season.   I don’t recall how we ended up here one year in late May, early June but that was the last time, and since then I have been obsessing over this plate.

I wanted to make it myself but I was intimidated by the sheer rawness of raw foie gras.   It appears fragile, yet aggressive in a challenging kind of way; “I will be hard to cook and you can completely screw this up, not to mention the price you’re paying.”   Well!  Human being intimidated by a goose liver?   Not.   It was the cherry pitting that gave me pause.

I was absolutely sure I had a cherry pitter; why not, I have lots of things I never use.   Unfortunately, if I do own one, it is either in New York, Senegal or somewhere in a box in the garage here in Sens.   I found a video on how to hand pit cherries but you needed a paper clip.   Seriously, I couldn’t find a paper clip anywhere but I had a hair pin.   Worked.  But I want you to check out this video and decide how you want to spend the short time you have on this earth.   Comments welcomed.

I loved making the cherry sauce.   I just knew it was going to be stellar!

I purchased a braided brioche loaf.   I sliced, toasted and cut it into rounds.   Very nice.

So what did I do about the intimidating goose liver?   I went to the boutique around the corner that specializes in products from the Perigord province of France and showcases foie gras in all it’s forms.   I bought 4 perfectly sliced medallions of goose liver.   And voila!

Sauteed Foie Gras sur Brioche with Cherry Sauce

4 medallions of uncooked foie gras

4 toasted rounds of brioche

1 lb of pitted cherries

3 tbsp balsamic vinegar

3 tbsp sugar

3/4 cup red wine

1/4 cup shallots, minced

1 cinnamon stick

1 cup chicken broth

1 tbsp cornstarch mixed with 1 tbsp water

2 tsp lime juice

Salt and pepper

Cook the vinegar and sugar over medium heat until sugar is dissolved and the mixture is reduced to a glaze.   Add the wine, shallot and cinnamon stick and boil until the liquid is reduced to about 1/4 cup.   Add the broth and cherries and simmer for 5 minutes.   Remove the cinnamon stick and stir in the cornstarch, simmering for 2 minutes.   Stir in the lime, salt and pepper to taste.   Cover and keep warm.

Heat a non-stick pan over high flame and sear the foie gras medallions about 30 seconds per side.   Place on the brioche toasts and top with cherry sauce.

Beverage suggestions:   Fleur de Perigord Rose

Foie Gras on Foodista

About cookinginsens

An American living in Burgundy, France
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18 Responses to Sauteed Foie Gras sur Brioche with Cherry Sauce

  1. Be still my beating heart. Such a show stopper. You’ve found a way to make foie gras even more appealing and THAT says something.

  2. Katherine says:

    What a beautiful recipe! I love foie gras but have never cooked it! I was considering making it for my upcoming bday dinner (it’s always good to have an excuse, an occasion, to push you in the right direction with these things). If I do, I will be turning to your stunning recipe. Congrats on being in the FoodBuzz Top 9 also (where I found you – glad I did!).

    • Hi Katherine. Thanks for your comment and good luck with your birthday dinner. This is a fairly easy recipe but do invest in a cherry pitter 🙂 Thanks for telling me about the FoodBuzz. I’m pretty happy about that.

      Your photography is superior! I’m hoping to improve mine once my lens arrives for my new canon body. I would like to follow your site for pointers. Thanks again for writting.

  3. My fiance LOVES foie gras, he’s made it at almost every restaurant he’s worked at. I unfortunately haven’t had the chance to make it yet but your post certainly reminds me that I should! Congrats on making Top 9! I buzzed ya! This is a gorgeous dish, well done! I can’t wait to try the recipe. Thanks for sharing =]

    • Well, your response makes me feel really good. You are going to love the foie gras. The cherry sauce really makes it! I’m really pleased about the Top 9 and also is featuring the picture. Happy days! Thanks for writting.

  4. Rana S. says:

    Wonderful job, it looks amazing! Congrats on getting onto FoodPornDaily!

  5. Andrea says:

    Absolutely scrumptious and beautiful!

  6. Cherries can be intimidating to work with but, you have definitely inspired me to give it a go! Especially because it is the start to cherry season! I have all season to master the art of cooking with cherries!!! Thanks for the recipe!

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  9. Kathleen Mistry says:

    This recipe will be delicious. Do you find that the cinnamon stick infuses adequately in just five minutes?

  10. Floreynubes says:

    Just made this delicious and beautiful dish.. Merci

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