Sauteed Foie Gras with Cipolini Onions, Nashi Pear, and Worcestershire Sauce

Recipe courtesy of Chef Craig Hopson, Ritz Carlton, Philadelphia, PA
TOTAL TIME: 1 hr 20 min
Prep: 1 hr
Inactive Prep: --
Cook: 20 min
YIELD: 4 servings


  • 2 Nashi pears
  • 1 ounce white wine
  • 1/4 ounce sugar
  • 1 pinch salt
  • 8 cipolini onions
  • 1/4 ounce honey
  • 1/4 ounce extra-virgin olive oil
  • 1 ounce Worcestershire sauce
  • 4 (4-ounce) portions foie gras
  • 2 pieces orange confit, diced
  • 1/2 bunch baby basil
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      Dice the Nashi pears and place into a saucepan with the white wine, sugar, pinch of salt, and enough water to cover pears. Bring to a boil, cook for 5 minutes, remove and cool.

      Preheat the oven to 350 degrees F.

      Peel the cipolini onions, leaving the root intact, and arrange so that they sit tightly yet flat on the bottom of a pan. Add the honey, olive oil, and 1 ounce of Worcestershire sauce, cover with aluminum foil and roast for 10 minutes or until tender.

      Heat a nonstick saute pan over medium-high heat. Season the fois gras, and saute on each side until golden brown on the outside and soft and creamy on the inside.

      In a separate pan, heat the Nashi pears with the orange confit and the cipolini onions. Finish with the basil leaves and place a small pile in the center of each plate. Place the fois gras on each plate and add the sauce on top of each fois gras.


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