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Four Course Valentine’s Dinner Part Three: Truffled Foie Gras, Honey Balsamic Port Reduction

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Course number three in this Valentine’s Day feast was foie gras with black truffles on a toasted baguette with a honey, balsamic and port reduction.  This dish is simply decadent, and would elevate any dinner party from the mundane to something extraordinary.  If you serve this to your guests, you will look like a pro.

Truffled Foie Gras with a Honey, Port, Balsamic Reduction (serves 4 as a starter):


  • 1 can (100 grams) truffled goose fois gras (I used 3% truffle).  You can substitute any foie gras or pate here if you wish.
  • 1 french baguette, cut into 12 slices
  • 4 T butter
  • 1 thin slice of red onion, cut into 2-inch pieces
  • chives, cut into 2-inch pieces
  • 2 T port
  • 2 T honey
  • 2 T balsamic vinegar


In a small pan, caramelize the honey over medium heat, being careful not to burn it.  Add the port and balsamic, and whisk.  Cook until the sauce is of a syrupy consistency, about 5 minutes.

Meanwhile, in a large skillet, fry the bread slices on both sides in the butter until just golden brown.

If you are using a pate, slice the pate into 12 slices.  If using a whole piece of foie gras, sear in a hot pan on both sides, and then slice.

To assemble, place a piece of foie gras on each slice of fried bread.  top with one small slice of onion and one chive.  Drizzle with the reduction sauce, and serve.


Written by Drew

February 15th, 2011 at 11:29 am

Posted in Uncategorized

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