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Foie Gras Recipe

Ingredients for 4 people:

 

- ½ pound (200g) Grade A duck foie gras

- 2 teaspoons (10 ml) canola oil

- 2 tablespoons (35 ml) balsamic vinegar

- Salt and pepper to taste (typically 1 teaspoon or 5g salt; quarter-teaspoon or 1g pepper).


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Preparation Time: 45 minutes

Cooking Time: 2 hours

 

 

 

Recipe:

 

  • 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.

  • Cut the foie gras crosswise into pieces a centimeter thick.

  • Season the foie gras pieces with the salt and pepper.

  • 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).

  • 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).

  • Quickly remove the foie gras and place it on paper towel to remove the excess fat.

  • Discard the fat remaining in the pan, then repeat steps 4 to 6 for the remaining foie gras.

  • Discard all but 1 tablespoon (20ml) of the fat in the pan. Add the balsamic vinegar and bring to a boil (briefly).

  • Place the foie gras onto individual plates (4 plates for 4 people). Pour the sauce from the pan over the foie gras and serve immediately (while still hot).

 

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.


Notes:

 

Foie gras is normally purchased cooked and ready to eat. It is then cut into individual portions, slightly chilled and served with various accompaniments. For details, click on how to serve foie gras.

 

One can also purchase raw foie gras and cook it at home. In this case, it is almost always served hot. Above is one of the simpler recipes for home-cooked foie gras.

 

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 disk.

 

For more information about various aspects of foie gras, click Foie Gras Home.

 

 
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