Ingredients:
- Foie gras: 6 ounces, sliced (goose or duck liver)
- Tea Rubs: 1 tablespoon (a blend of black tea leaves, ground black pepper, dried thyme, and a pinch of sugar)
- Salt: to taste
- Pepper: to taste
- Butter: 2 tablespoons
- Red wine: 1/2 cup (optional, for a classic sauce)
- Orange zest: 1 teaspoon
- Rosemary: 1 sprig
- Brioche or baguette slices: for serving
- Mâche leaves or fresh herbs: for garnish
Instructions:
- Prepare the Tea Rubs: In a small bowl, mix the black tea leaves, ground black pepper, dried thyme, and sugar. Crush the tea leaves lightly with a mortar and pestle or use a spice grinder to create a fine blend.
- Score and Season the Foie Gras: Using a paring knife, gently score the foie gras slices with a diagonal pattern on one side. Season both sides with the tea rubs, salt, and pepper.
- Heat the Pan: Place a large sauté pan over medium-high heat. Add a thin layer of butter to the pan.
- Sear the Foie Gras: Place the foie gras slices in the pan, scored side down, and sear until golden brown, about 2 minutes. Reduce the heat slightly, turn the foie gras over, and cook for an additional 2 minutes. Transfer to a plate and set aside to rest.
- Deglaze the Pan: Pour out the excess pan drippings, leaving a thin film in the pan. Deglaze with red wine over medium-high heat, scraping up any browned bits with a wooden spoon. Simmer until the wine is reduced by half, about 2 minutes.
- Create the Sauce: Add orange zest, rosemary, and the reserved pan drippings to the pan. Simmer for 1 minute, then add butter, remove from the heat, and whisk until well combined. Season the reduction to taste with salt and pepper.
- Toast the Bread: Preheat the broiler. Cut the brioche or baguette into rounds and toast under the broiler until golden brown, about 1 minute per side.
- Serve: Place the toasted bread slices on serving plates. Lay the foie gras slices on top of the bread. Spoon the sauce around the foie gras, garnish with mâche leaves or fresh herbs, and serve immediately.
Tips:
- The tea rubs add a unique aroma and depth of flavor to the foie gras, complementing its rich taste.
- When searing foie gras, be careful not to overcook it, as it can become too firm.
- This French Foie Gras with Tea Rubs recipe is perfect for a special occasion or as a luxurious appetizer. Serve with a fine red wine, preferably a Bordeaux, to enhance the flavors.