Foie gras sauce turns a simple dish into a festive meal. Creamy, fragrant and slightly sweet thanks to the port, it comes together in under half an hour with a simple block of foie gras. On beef tenderloin, duck breast, roast poultry or fresh pasta, it always impresses. Here is our recipe for 4 people.
Ingredients for 4 people
Step 1
sweat the shallot
Peel and finely chop the shallot. Melt the butter in a saucepan over medium heat and cook the shallot for 2 to 3 minutes without letting it brown.
Step 2
deglaze with port
Pour in the port and reduce by half, about 3 minutes. This reduction concentrates the aromas and brings the slightly sweet note that pairs so well with foie gras.
Step 3
add the stock
Add the veal or chicken stock and reduce by half again, about 5 minutes, until you have a syrupy jus.
Step 4
add the cream
Stir in the cream, bring to a simmer and let it thicken for 2 to 3 minutes, stirring. The sauce should coat the back of a spoon.
Step 5
blend in the foie gras
Take the pan off the heat. Cut the foie gras block into small cubes and add it to the sauce. Blend for a few seconds with an immersion blender, or whisk vigorously, until smooth and glossy. Adjust the seasoning and serve right away.
Secrets of a perfect foie gras sauce
Never add the foie gras over the heat. Too much heat melts it into fat and the sauce splits. Off the heat, it blends in gently and gives a velvety texture.
A block of foie gras is ideal for this recipe: its even texture blends perfectly and its price stays reasonable. Keep whole foie gras for tasting in slices.
To reheat the sauce, do so very gently, without ever letting it boil.
What to serve with foie gras sauce?
It is wonderful with beef tenderloin or tournedos, duck breast, chicken supreme or pork tenderloin. It also elevates fresh tagliatelle, ravioli or mashed potatoes. In Quebec, it makes a very indulgent festive poutine too.
Foie gras for your sauce
Our canned Périgord duck foie gras block, available from 65 g, is perfect for this sauce. For a bigger table, choose our Périgord foie gras block in a jar, and enjoy the rest in slices with the apero.
For more ideas, discover our pan-seared foie gras with figs recipe and our guide block of foie gras or whole foie gras.
FAQ
Can you make foie gras sauce with canned foie gras?
Yes, it is actually ideal. Canned or jarred foie gras block blends perfectly into the sauce, off the heat.
Can foie gras sauce be made ahead?
You can prepare the base of shallot, port, stock and cream ahead. Add the foie gras at the last minute, off the heat, just before serving.
What can replace the port?
A sweet wine such as Sauternes, Madeira or cognac for a stronger note. Without alcohol, simply use a little more stock.
What meat goes with foie gras sauce?
Beef tenderloin, duck breast and poultry are the classic pairings. It also goes very well with fresh pasta.
