Sautéed Duck Foie Gras in Salad with Walnut Dressing

Preparation info

  • Difficulty


  • Serves


Appears in

Shaun Hill's Cookery Book

Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

  • About

Here are three thoughts to help you succeed with the technique of sautéing foie gras. Foie gras, unsurprisingly, is very fat so pan-frying it requires the addition of no more. The livers must seal instantly otherwise they shrivel and shrink leaving you only rather expensive fatty blobs, so the pan must be very hot. Thirdly, sautéed foie gras is very rich so you won’t need much; design a dish where a small amount of foie gras will be countered by a larger amount of other ingredients.


  • 4 × 3 oz (75 g) slices duck foie gras
  • a selection of salad leaves: frisée, lollo rosso, cos lettuce and corn
  • salad (mâche)
  • 1 carrot
  • 1 avocado
  • salt and freshly ground black pepper
  • 4 tablespoons walnut oil
  • 1 tablespoon sherry vinegar
  • 1 tablespoon sherry


  1. Check that the slices of foie gras have no nerve or membrane. If they do, then gently lift them out with your fingertips and return the liver to the refrigerator.
  2. Wash and thoroughly dry the lettuces. Compose the leaves into four salads.
  3. Peel and finely chop the carrot. Sprinkle this over the leaves. Peel the avocado and cut into strips. Add this also to the salads.
  4. Salt the lettuces and dress them with 2 tablespoons of walnut oil and a few drops of sherry vinegar. This is easily done by drizzling the oil and vinegar over the salads with a pastry brush.
  5. Heat a frying pan. Season the foie gras and quickly fry it on both sides. Lift out of the pan and on to kitchen paper.
  6. Pour off most of the dark foie gras butter from the pan. Add sherry and sherry vinegar to deglaze. Add the remaining walnut oil and boil hard so that the dressing emulsifies. Strain into a saucepan.
  7. Tuck the foie gras into each salad. Pour a band of warm dressing around each plate and serve quickly.