The famous recipe of seared foie gras

The famous recipe of seared foie gras

The secret of a successful pan-fried foie gras slices is the cooking technique and the quality of the foie gras. Only ducks raised in open-air with a healthy and balanced diet rich on corn will give a firm and tasty liver. 

 

 

How to make the perfect seared foie gras?

 

Preparation time:  5 minutes

Cooking time: 2 minutes 


Ingredients (for 6 persons) :

 - 6 slices IQF frozen foie gras Soulard

- Fleur de sel/sea salt marches and pepper for seasoning


Method for searing foie gras


First, heat up a stainless steel pan over high heat. 

Season each slice with salt and pepper. 

Then, sear briefly on each slice 1 minute. A golden crust should develop on the outside whereas the inside will be just melting and tender.   

The secret is here: use IQF frozen pre-cut slices, the slices will be even and then the cooking will be easier to control. 

To accompany your seared foie gras, you should add some sweetness on the side such as caramelized apples, cranberries or grapes.



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