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How to Pan Sear Foie Gras + 6 FG Cooking Tips

Delicious Foie Gras is the French reference for fat liver, which it is…

champagne with foie gras pate on crackersThe goose or duck liver has been enlarged to great proportions by feeding especially large & vitally nutritious amounts.

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

Serve with: salad, pasta or rice
Prep Time: 12 min
Sear Time: less than 1 min total
Serves: 3 – 4 people

Ingredients:

 Instructions:

  1. To pan sear foie gras, season with salt & pepper.
  2. Brush skillet with a thin film of vegetable oil.
  3. 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.
  4. Turn over & cook the same amount of time on the other side.
  5. Remove to a plate & pour the fat off into a bowl to reserve for cooking other dishes.
  6. Repeat until all foie gras is cooked, leaving enough to cook the next batch & continue until all are cooked.
  7. 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.
  8. Add apple juice & boil until syrupy.
  9. Add stock and lemon juice, and boil sauce until syrupy & take off the heat.
  10. Moisten foie gras with sauce & serve at once.

Thanks for checking me out on Cooking with Kimberly. Please check out my blog too:

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I hope you enjoy this Duck Recipe on Cooking with Kimberly. Until next time…

Be a Champion in Your Kitchen & Eat Deliciously!

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Author: Ingrid Turner

Ingrid Turner from IngridTurnerToday.com, is a blogger, writer, grandmother, mother, cancer survivor and all around sparkling human being. From cooking, crafts, seniors’ issues, cancer, health, pets, gardening & the like, she entertains us in her writings. Ingrid is also a regular on her daughter's cooking show, “Cooking with Kimberly” @ CookingWithKimberly.com. Website Facebook Twitter YouTube

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  1. How to Make Foie Gras Pâté | The 'How to Cook' Blog - Cooking with Kimberly - […] It’s easy to make a Foie Gras Pâté using Pan Seared Duck Livers. […]

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