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Recipes & Menus |
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| Foie Gras |
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| by Doug |
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| Preparation Time |
0 hours 00 minutes |
| Cooking Time |
0 hours 00 minutes |
| Total Time |
0 hours 00 minutes |
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| Servings |
Makes 4 servings |
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| Main ingredient |
Foie Gras |
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| USA Ingredient List |
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Metric Ingredient List |
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| There is no review on this recipe |
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| Ingredients |
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- 200g Grade A duck foie gras
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10 ml canola oil
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35 ml balsamic vinegar
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Salt and pepper to taste (typically 5g salt; 1g pepper).
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| Preparation |
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Preparation:
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Clean and de-vein the foie gras. If you have the opportunity, you may prefer to buy the foie gras from your butcher already cleaned and de-veined.
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Cut the foie gras crosswise into pieces a centimeter thick.
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Season the foie gras pieces with the salt and pepper.
Cooking:
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Heat half the canola oil in a large heavy pan (an iron pan if you have it), at moderately high heat (without burning the oil or causing it to smoke).
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Sauté half the foie gras for 45 to 60 seconds in the hot pan. It should be golden on the outside and pink inside (cut one piece to check).
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Quickly remove the foie gras and place it on paper towel to remove the excess fat.
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Discard the fat remaining in the pan, then repeat steps 4 to 6 for the remaining foie gras.
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Discard all but 1 tablespoon (20ml) of the fat in the pan. Add the balsamic vinegar and bring to a boil (briefly).
Serving:
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| Additional Notes |
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This is a fairly simple recipe. The key is speed, so that you can serve the foie gras while still hot. So you should have all the ingredients, including the individual plates, ready before frying the foie gras.
Foie gras is normally purchased cooked and ready to eat. It is then cut into individual portions, slightly chilled and served with various accompaniments. Very seldom (except in restaurants) do people actually cook it themselves, although as the above recipe shows, it is not complicated.
For a bit of extra decoration and visual appear, the foie gras can be served on a bed of greens. In this case, prepare the greens on the individual plates before starting to cook.
A slice of peeled and cooked pear also goes very well with this dish. |
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