From Burnt · 2015 · Reconstructed
Seared Foie Gras
Serve when
Called out at the pass in the same breath as the risotto — table two's starter course.
In the movie
Theatrical
- 00:28:24 David calling the order: 'Ca marche, table two. One foie gras, one risotto.'
- 01:31:23 A later service, the same dish still on the menu: 'One pappardelle, one foie gras, one halibut, one pigeon.'
Foie gras stays on the menu across the whole film, called out at the pass table after table — a reliable, unglamorous constant next to all the dishes Adam keeps reworking. It's a small tell about the kind of restaurant this actually is: for all the tantrums over turbot and sole, some courses just work and nobody touches them.
Ingredients
- For the accompaniment:
Method
- Bring the foie gras to room temperature and score the surface lightly in a crosshatch — this helps render fat evenly and keeps the slices from curling.
- Season both sides. Sear in a dry, very hot pan with no added fat until deeply caramelized, about 45–60 seconds per side. Ten minutes in the freezer first firms the slices so they caramelize before they start to melt away.
- Rest briefly on a paper towel to blot excess fat, then plate immediately over a spoonful of fruit compote.
- Finish with flaky salt and serve with toasted brioche alongside — foie gras cools and firms fast, so this one goes straight from pan to table.
Beyond the recipe
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