Save This luxurious foie gras pasta with port wine reduction transforms an ordinary evening into a special occasion. The silky richness of perfectly seared foie gras pairs beautifully with al dente pasta, while the port wine reduction adds a complex, sweet-savory element that elevates the entire dish to restaurant quality.
I first made this dish for my anniversary dinner at home when we couldn't get reservations at our favorite French bistro. The look on my partner's face when they took the first bite convinced me this would become our special tradition for celebrations.
Ingredients
- Fresh tagliatelle or pappardelle pasta: provides the perfect texture and surface area to hold the sauce better than dried varieties
- Foie gras medallions: are the star ingredient delivering buttery richness that melts in your mouth look for Grade A with smooth texture and pink coloration
- Port wine: forms the foundation of the reduction offering natural sweetness and depth select a ruby port for best results
- Beef or veal stock: enhances the sauce with savory umami notes homemade is ideal but high quality store bought works well
- Fresh herbs particularly chives: add brightness and visual appeal to balance the richness
- Cold butter for finishing the sauce: creates a silky glossy texture that coats each strand of pasta
Instructions
- Create The Port Wine Reduction:
- Begin by melting butter in a saucepan over medium heat then add finely minced shallots cooking until they become translucent and fragrant about 2 minutes. This aromatic base will infuse the entire sauce with subtle onion notes. Add port wine beef stock thyme and sugar bringing the mixture to a gentle boil before reducing the heat to maintain a steady simmer. Allow the sauce to reduce by half approximately 10 to 12 minutes until it coats the back of a spoon. The sauce will thicken further as it cools so stop reducing just before it reaches your desired consistency. Finish by whisking in cold butter which creates a glossy emulsified texture.
- Cook The Pasta:
- Bring a large pot of water to a rolling boil then add a generous amount of salt until it tastes like sea water. Add fresh pasta and cook according to package directions until al dente typically 2 to 3 minutes for fresh pasta. Reserve about half a cup of starchy pasta water before draining this will help bind the sauce to the pasta if needed later.
- Sear The Foie Gras:
- Pat foie gras medallions dry with paper towels then season both sides with salt and freshly ground pepper. Heat a dry nonstick skillet over medium high heat until very hot. Carefully place the medallions in the pan and sear for exactly 30 seconds per side. The foie gras should develop a golden crust while remaining pink and buttery inside. Overcooking will cause it to render too much fat and become tough so timing is crucial.
- Assemble The Dish:
- Toss the drained pasta with a small amount of butter and a splash of reserved pasta water to keep it from sticking. Divide pasta among warmed plates creating a nest for the foie gras. Place the seared medallions on top of each pasta portion then spoon the warm port wine reduction generously over everything allowing it to pool slightly around the edges. Finish with a delicate sprinkle of fresh chives.
Save Foie gras is truly the magic ingredient in this recipe. The first time I served this to my French grandmother, she closed her eyes with the first bite and declared it reminded her of dining in Paris as a young woman. That moment cemented this dish as part of our family's celebration repertoire.
The Art of Searing Foie Gras
Searing foie gras properly is crucial to this dish's success. The key is working with cold foie gras straight from the refrigerator, which helps it maintain its shape during cooking. Your pan should be very hot but not smoking, and you must resist the urge to move the foie gras once it's in the pan. The brief cooking time might seem insufficient, but foie gras continues cooking from residual heat after removal from the pan. If you're nervous about timing, practice with a small piece first to get comfortable with the process.
Wine Pairing Suggestions
This dish deserves a wine that can stand up to its richness while complementing the port wine reduction. A medium-bodied Pinot Noir from Burgundy offers earthy notes that harmonize with the foie gras without overwhelming it. Alternatively, embrace the port wine element by serving the same port you used in the sauce as your beverage. For a contrasting pairing, a well-chilled Sauternes provides a sweet counterpoint to the savory elements. Whatever you choose, serve in proper glassware to enhance the dining experience.
Ethical Sourcing Considerations
When preparing this luxurious dish, consider sourcing ethically produced foie gras from farms that practice more humane raising methods. Some producers have developed techniques that don't involve traditional force-feeding while still creating a quality product. Alternatively, you can substitute duck breast with its skin and fat cap intact for a similar rich effect, though the texture and flavor profile will differ. Taking time to research your ingredients adds another dimension of appreciation to this special meal.
Make Ahead Options
For stress-free entertaining, prepare components in advance. The port wine reduction can be made up to three days ahead and stored in an airtight container in the refrigerator. Simply reheat gently and whisk in the final tablespoon of butter just before serving. Fresh pasta can be made the morning of your dinner and stored covered with a slightly damp cloth in the refrigerator. The only element that must be prepared just before serving is the seared foie gras, which takes just minutes once your guests are ready to dine.
Save This dish offers a sophisticated dining experience right in your own home. Enjoy every decadent bite.
Recipe Questions
- → What type of pasta works best?
Fresh tagliatelle or pappardelle is ideal for holding the rich sauce and supporting the foie gras, but other broad noodles can be used.
- → Can I substitute the foie gras?
Duck liver is a suitable alternative for a similar decadent texture and flavor if foie gras is unavailable.
- → How do I prevent overcooking foie gras?
Sear foie gras quickly over medium-high heat for 30 seconds per side to keep the interior tender and creamy.
- → How is the port wine reduction made?
Simmer port wine with stock, shallot, thyme, and sugar until thickened. Finish by whisking in cold butter for a silky texture.
- → What wine pairs well with this dish?
Vintage port or a full-bodied red wine complements the rich flavors of foie gras and the sweet notes of the reduction.
- → Any tips for an extra luxurious finish?
Add shaved black truffle over the plated dish before serving for a fragrant, upscale presentation.