Delicious Foie Gras is the French reference for fat liver, which it is…
Foie gras is extremely expensive, usually sold in cryo-vac packaging, where it keeps nicely for some time, but not indefinitely.
6 Tips for Cooking Great Foie Gras:
- When handling foie gras, it is important to remember it is largely comprised of fat & will chip & crumble, if cut, when too cold, and it will melt away to nothingness.
- To cook foie gras, thaw it to room temperature. When slightly softened, carefully separate the lobes & remove as much of the connective tissue with your fingers as you can.
- Be gentle or else you will end up breaking your foie gras.
- At this point, you can either place the foie gras into ice water & put into the refrigerator to hold until you’re ready to cook it within about an hour. Or, after ice bathing it, you can wrap it with plastic wrap & keep it in the refrigerator for up to 24 hrs.
- When you’re ready to cook it, remove from the fridge and with a sharp knife, cut each lobe crossways into 1/2 inch thick slices, dipping knife into hot water between each slice. Lay slices on a baking sheet until you’re ready to pan sear it.
- Foie gras is good served with sweet, white wine or champagne.
How to Pan Sear Foie Gras:
You can stop here and serve this pan seared foie gras with a salad or even on a bed of pasta or rice, or you can then process the foie gras and make pate.
Type: Main Dish Recipe
- 8 – 14 slices foie gras
- vegetable oil – to coat skillet
- salt & pepper – to taste
- 1/2 cup port wine
- 1/2 cup apple juice
- 1 cup chicken stock or duck stock – reduced to 1/3 cup
- 2 tbsp lemon juice
- To pan sear foie gras, season with salt & pepper.
- Brush skillet with a thin film of vegetable oil.
- Heat skillet on high until the oil smokes and cook 4 – 7 slices until foie gras sightly lets go on the bottom from the skillet – about 15 – 18 seconds.
- Turn over & cook the same amount of time on the other side.
- Remove to a plate & pour the fat off into a bowl to reserve for cooking other dishes.
- Repeat until all foie gras is cooked, leaving enough to cook the next batch & continue until all are cooked.
- In 2 tbsp of remaining fat, add port wine and bring to a boil, scraping with a wooden spoon to loosen browned bits until thickened somewhat.
- Add apple juice & boil until syrupy.
- Add stock and lemon juice, and boil sauce until syrupy & take off the heat.
- Moisten foie gras with sauce & serve at once.
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