Pan-Seared Foie Gras
Total time: 10 minutes
An entire foie gras will usually be enough for 4 people. Try for half, or 1 lobe or plan on having it again
Ingredients:
- 1 lobe of foie gras, 225gr, 8oz
- 1 tbs Balsamic vinegar, 16gr, .56oz
- 2 tsp molasses, 14gr, .5oz
- 3 tbs red wine, 45gr, 1.6oz
- sea salt
- 2 - 4 slices of whole grain bread, toasted and cut into quarters, 84gr, 3oz, 3 slices
Instructions:
- In a small saucepan heat the vinegar, molasses and red wine and allow to reduce by half.
- Look at the foie gras - if you see veins going through gently pull them out.
- Cut 6 - 8 nice slices about 1/2 inch (1.25cm) thick.
- Keep foie gras cold - take it out of the fridge to slice, then put it back in until ready to cook.
- Heat a large, heavy, nonstick skillet over medium-high heat for 4 - 5 minutes. You want it very hot.
- Put the foie gras slices in the pan and sear 30 - 40 seconds per side for rare. If you want it medium-rare cook another 5 - 10 seconds per side. If you have to have it more done choose something else to have as your starter because you will not like this.
- Remove to a paper towel for a second to absorb a bit of fat, sprinkle each side with sea salt, put on warm plates, drizzle with vinegar reduction and serve with toast points.
Now the notes:
- It is easiest to clean the foie gras if it is at room temperature.
- It is best to slice it with a hot knife - run sharp knife under hot water between cuts.
- It has to be cold before searing so pop it in the freezer for 5 - 10 minutes after slicing or clean earlier in the day and keep slices refrigerated until ready to sear.
- Warm the plates the same way as the knife - run under hot water, then dry. They shouldn't be hot, just not cold.
- After slicing, the leftover foie gras can be made into pate, tossed or doled out to the dogs.... OR, best idea, refrigerate and have it again the next day.
- Final note: This is intimidating - don't let it be. It is an extremely elegant and very easy first course. It will also, of course, utterly destroy your kitchen - there will be fat everywhere because it will spatter like crazy - but it is worth it ...I only do it once a year.... Kitchens can be cleaned, life is for living!
---------------------------------------------------------
Nutrition Information |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/