Posted By Ingrid Turner on Jan 27, 2014 in Duck, Ethnic Foods, Featured, French, Goose, How To Cook, Main Dishes, Poultry & Fowl, Quick Meals, Western European Food | 0 comments

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

The 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:

• 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

 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:

• IngridTurnerToday.com

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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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