Foie Gras Poêlé avec Réduction de Vinaigre Balsamique (sans garniture sucrée)
Pan-Seared Foie Gras with Balsamic Reduction (without sweet garnish)
Yes, with a tweak: absolutely no brioche, toast, fruit compote, marmalade, or any other sweet garnish. About 10g net carbs per serving, on the higher side for French food, so watch the portion.
What it is
Luxurious pan-seared duck foie gras, known for its rich, buttery texture. Typically served with a balsamic reduction, but without traditional accompaniments like brioche, fruit compotes, or sweet jams.
Key ingredients
Duck foie gras, balsamic vinegar, butter, salt, pepper.
How to make it keto
Absolutely no brioche, toast, fruit compote, marmalade, or any other sweet garnish. Request a simple balsamic reduction (ensure no added sugar) or just a sprinkle of sea salt and pepper.
Say this to the waiter (French)
Pas de brioche, de pain grillé, de compote ou de garniture sucrée, s'il vous plaît. Juste une réduction de balsamique sans sucre, ou sel et poivre.
No brioche, toast, compote, or any sweet garnish, please. Just a simple balsamic reduction without sugar, or salt and pepper.
Watch out for
Many balsamic reductions are heavily sweetened. Fruit compotes and jams are high in sugar. Brioche is a high-carb bread. Even plain balsamic vinegar has natural sugars.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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