Seared Foie Gras

• 4 lobes of foie gras, chilled
• Salt
• Freshly ground black pepper
• 2 tbsp unsalted butter

Steps

1. 1 Pat the foie gras lobes dry with paper towels.
2. 2 Season both sides lightly with salt and pepper.
3. 3 Heat a non-stick skillet over medium-low heat.
4. 4 Add 1 tablespoon of butter and let it melt.
5. 5 Place the foie gras lobes in the skillet, leaving space between them.
6. 6 Cook for 2-3 minutes per side, or until golden brown and just firm to the touch.
7. 7 Transfer to a plate and let rest for 2 minutes.
8. 8 Add remaining butter to the skillet and baste the resting foie gras with it for extra richness.

Equipment

• Non-stick skillet

Variations

• Experiment with a dusting of cocoa powder or a sprinkle of sea salt before serving.

Substitutions

• For a vegetarian option, consider pan-seared tofu with a similar preparation method.

Pairings

• Toasted brioche
• Sauternes wine

Nutrition

Tips

• Use a gentle heat to prevent the foie gras from breaking apart.
• Letting the foie gras rest ensures it stays silky and doesn't release too much fat.

Storage

Best served fresh. If storing, keep in the refrigerator for up to 24 hours and gently reheat in a warm skillet.

Freezing: Does not freeze well due to texture changes.

Serving Suggestions

• Serve with toasted brioche and a drizzle of fruit compote.
• Pair with a glass of Sauternes for a delightful contrast.

FAQ