Seared Foie Gras
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Created: 9/4/2023
Prep Time: 10 minutes
Cook Time: 5 minutes
Prep Time: 10 minutes
Cook Time: 5 minutes
This decadent and luxurious dish is a French delicacy that is sure to impress. The foie gras is seared to perfection, creating a crispy exterior that gives way to a creamy, rich center. Serve with some crusty bread or a sweet fruit compote for a perfect balance of flavors.
Ingredients:
Yield: 4 servings
1 lb fresh foie gras, deveined and sliced into 1/2-inch thick medallions
2 tbsp sea salt
1 tbsp freshly ground black pepper
2 tbsp olive oil
Instructions:
Step 1
Begin by removing the foie gras from the fridge and allowing it to come to room temperature. This will ensure that it cooks evenly and retains its natural flavor.
Begin by removing the foie gras from the fridge and allowing it to come to room temperature. This will ensure that it cooks evenly and retains its natural flavor.
Step 2
Sprinkle the sea salt over each of the foie gras medallions, making sure to coat both sides evenly. Then sprinkle black pepper on both sides of the foie gras as well.
Sprinkle the sea salt over each of the foie gras medallions, making sure to coat both sides evenly. Then sprinkle black pepper on both sides of the foie gras as well.
Step 3
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the foie gras medallions to the skillet, making sure not to overcrowd the pan.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the foie gras medallions to the skillet, making sure not to overcrowd the pan.
Step 4
Let the foie gras cook for 1-2 minutes on each side, or until a crispy crust has formed. Use a spatula to gently flip the medallions over, taking care not to break them apart.
Let the foie gras cook for 1-2 minutes on each side, or until a crispy crust has formed. Use a spatula to gently flip the medallions over, taking care not to break them apart.
Step 5
Once both sides of the foie gras are seared, remove the medallions from the skillet and place them on a paper towel to absorb any excess oil.
Once both sides of the foie gras are seared, remove the medallions from the skillet and place them on a paper towel to absorb any excess oil.
Step 6
Serve the seared foie gras immediately, while it is still hot and crispy. Pair with some crusty bread or a sweet fruit compote for a perfect balance of flavors and textures.
Serve the seared foie gras immediately, while it is still hot and crispy. Pair with some crusty bread or a sweet fruit compote for a perfect balance of flavors and textures.