Garlic-Infused Pan Seared Foie Gras

1.Season the foie gras slices with salt and pepper on both sides.

2.In a large skillet, melt the butter over medium-high heat.

3.Add the crushed garlic cloves to the skillet and sauté until they are golden brown and fragrant, about 2-3 minutes. Remove the garlic and set aside.

4.Carefully place the foie gras slices in the skillet and sear for about 1-2 minutes on each side, until they develop a golden-brown crust. Be careful not to overcook.

5.Remove the foie gras from the skillet and let it rest on a warm plate.

6.In the same skillet, add the balsamic vinegar and honey, stirring to combine. Let the mixture simmer for about 1 minute until slightly thickened.

7.Drizzle the balsamic reduction over the foie gras slices.

8.Garnish with the roasted garlic cloves and fresh herbs before serving.