From Hannibal · 2013-2015 · Reconstructed
Seared Foie Gras with Fig Reduction
Serve when
Serve just as the table's small talk turns pointed — this course is meant to be eaten while a conversation gets uncomfortable.
In the series
Season 1
- S1E5 · ~00:11:00 Hannibal serves Jack and Bella Crawford a seared foie gras course; Bella, privately ill, declines to eat hers
In the series
Foie gras at Hannibal's table is never just a course — it's a small performance of control, served to people he's actively managing. Bella's refusal to eat hers is the detail worth noticing: she already suspects something is wrong with her body, and the richest dish at the table is the one thing on it she can't stomach.
Ingredients
Method
- Score the foie gras medallions lightly in a crosshatch, then season both sides with salt and pepper. Let them come fully to room temperature before cooking.
- Heat a dry, heavy skillet until it's very hot. Sear the foie gras for about 90 seconds per side — no oil needed, it renders its own fat almost immediately.
- Transfer the medallions to a warm plate and pour off most of the rendered fat, leaving just a film in the pan.
- Add the figs to the same pan and cook briefly until they soften, then add the port, honey, and vinegar. Simmer until syrupy, about 3 minutes.
- Spoon the fig reduction over and around the foie gras, finish with a pinch of flaky salt, and serve immediately — foie gras cools and firms fast.
Substitutions
- Fresh figs: Dried figs, rehydrated in warm water for 10 minutes, work when fresh ones are out of season — drain well before adding to the pan.
- Port wine: A sweet Marsala is a reasonable stand-in if port isn't on hand.
Beyond the recipe
Watch & shop
As an affiliate, FlixNFood may earn from qualifying purchases.