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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