Foie Gras is French for fat liver. If you have never had foie gras, it is a French delicacy of a fattened goose liver. It is very controversial because in some foie gras, they practice gavage to fatten the liver. Gavage is force feeding goose to purposefully fatten the liver.
There are newer practices where foie gras is made ethically. The most notable is Eduardo Sousa’s farm, where they let the geese roam free and feast off of olives and acorns, naturally fattening their livers. This has opened the door for others to do the same and start to find better ways to create foie gras. I recommend researching on the subject before immediately being against foie gras!
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SERVINGS: 1
- PREP TIME: 5 Mins
- COOK TIME: 5 Mins
- TOTAL TIME: 10 Min
This recipe is definitely for a fancier meal that you want to use to impress others! It is great with a port wine cherry sauce, on top of bread, or in addition to a fish or steak entree.
Ingredients:
- 1 foie gras liver lobe, or slices of foie gras
- salt and pepper
Preparation:
STEP 1.
Cut the foie gras into thick 1 inch pieces. Score both sides and heavily salt and pepper.
STEP 2.
In a stainless steal pan, heat to high heat. Once hot, add the foie gras and let it sit there for 1-2 minutes until there is a good sear. Do not let it sit too long or it will completely melt, it is pure fat. Flip over and turn the heat to low, begin basting the foie with it’s own melted fat for 1-2 minutes, until that side is seared. Remove from the heat and serve. Reserve the foie gras that was melted as cooking fat.
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