Seared Foie Gras
Serves six to eight as an hors d’oeuvre
The most popular way to prepare foie gras in the U.S. is to sear it. This is also the easiest and quickest cooking technique, and the taste is magical. Sautéed foie gras is delicious served with slices of caramelized fruits, such as apples, figs, peaches and cherries (prepared prior to searing the foie gras). Serve the foie gras with toasted bread or brioche.
PREPARATION
- When the foie gras is very cold, cut it on the bias into slices ¾ to 1 inch thick using a sharp knife dipped in hot water.
- Place on a plate, cover tightly with plastic wrap and refrigerate until the moment you are ready to sauté. (Any remaining, uncooked slices can be frozen for up to 3 months)
- Sprinkle slices with sea salt and pepper on both sides.
- Heat a heavy skillet (preferably cast iron) until very hot, and turn on the stovetop fan as foie gras smokes heavily when seared.
- Sauté foie gras over high heat for about 45 seconds to 1 minute on each side, until the outside is caramelized and well- browned, and the center is soft.
- Serve immediately.