Made famous in France, Foie gras is French for “fatty liver,” and refers to the fattened liver of a duck (or goose), considered a delicacy around the world.
Foie gras is a versatile ingredient, with many ways to prepare and enjoy it. The most simple method is to pan sear raw slices of foie gras. That’s the way restaurants often serve it, with a sauce containing fruit.
Choosing the Right Foie Gras
For the convenience of the home cook looking to sear it, individually flash-frozen foie gras slices are a great option. These are ready to go from the freezer to a hot pan, and are the ultimate in convenience and flexibility.
How to Sear Foie Gras
- First prepare the sauce, and keep it warm while you cook the foie gras. The foie gras will cook so quickly that the sauce must be ready.
- To Cook the Foie Gras… Lightly score the slices of foie gras on both sides, then season liberally with salt and freshly ground black pepper. Sear in a very hot, dry skillet for about 30 seconds on each side. Before serving, sprinkle a pinch of coarse salt over each slice.