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Wood-Fire Oven Seared Hudson Valley Foie Gras

Serves 1


  • 2 ounces sliced Hudson Valley foie gras (very cold)
  • Salt and freshly ground pepper
  • 1 ounce clarified butter
  • 1 medium shallot thinly sliced
  • 2 ounces dry hard cider
  • 1 tablespoon apple butter
  • 1 tablespoon toasted and crushed pistachios


  1. Heat small sauté pan on the open tiles of a preheated wood-fire oven, about 6 inches from flames for approximately 3 minutes.
  2. Keep foie gras in the fridge until just prior to cooking. Gently score foie gras slice with a sharp knife in a cross-hatch pattern, season lightly with salt and freshly ground pepper.
  3. Add clarified butter to the hot sauté pan, then add the scored foie gras to the sauté pan, push the pan back to 6 inches from the flames and cook for 2 minutes.
  4. Flip the foie gras and pull the pan towards the oven door or shelf to rest an additional minute in the pan.
  5. Remove foie gras from the pan and keep warm, reserve rendered fat and butter in the sauté pan.
  6. Add sliced shallots to the pan with foie gras fat and butter, push the pan close to the fire, stirring occasionally until shallots are lightly caramelized.
  7. Remove caramelized shallots from pan, add cider and reduce to a syrup.
  8. Plate a tablespoon of apple butter with caramelized shallots, drizzle the reduced cider over the shallots, top with the foie gras and finish with sprinkle of pistachios.

For those without a wood-fired oven, try it on your grill: heat a cast iron pan at medium-high heat on the grates, follow same procedure with closing lid of the grill for two minutes after flipping the foie gras in the pan.

Hudson Valley Restaurant Week is back this April 8-21!