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Pan-Seared Foie Gras

Yordanka KovachevaYordanka Kovacheva
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Nadia Galinova
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Nadia Galinova
Pan-Seared Foie Gras
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14/10/2021
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Preparation
20 min.
Cooking
5 min.
Тotal
25 min.
Servings
8
"A delicacy for lovers of exquisite pleasures"

Ingredients

  • goose liver - 1 whole pc.
  • coarse salt
  • black pepper - freshly ground
  • goat cheese - optional
  • jam - or fruit of your choice
  • toasted slices of bread - for serving
measures

How to cook

Goose liver is a delicacy, which is incredibly easy and quick to prepare.

The most important thing is to get a quality product. When choosing it, pay attention first to the color - it should be beige-brown or more precisely beige, going to light brown. It must be tender, but not with a grainy structure, but rather with an buttery like structure. These are signs that it is fresh and of excellent quality.

In order for it to be pan-seared, we need nothing but salt and black pepper. But we can always additionally combine it with other elements and experiment with flavors. The most common and popular combination for goose liver are jam and jams mainly from wild berries or fresh ones. They contrast with its taste and make it divine.

Another not-so-popular serving option is goat cheese baked with honey or a caramel crispy crust. These are two strong tastes and you can try and choose which one you like best.

To prepare the goose liver, you need to clean it from its veins while it is cold and freshly removed from the refrigerator. Then cut it into 0.8″ (2 cm) thick pieces, as it will shrink a lot during cooking.

Then you should leave it at room temperature for at least 30 minutes, but wrapped nicely first with stretch foil and then covered with a towel. It should not come into contact with light and no air to enter it, otherwise it will oxidize and darken/will turn gray.

Sprinkle the pieces with black pepper and salt on all sides and cook them in a very hot pan for 30 seconds on each side or until they aquire a dark golden brown color. It is important to keep the inside tender but not raw.

You can place the finished pieces of the delicacy directly on a toasted slice of bread, so that it can absorb the delicious fat, that it will still release, or you can arrange them onto kitchen absorbent paper to absorb it and only then place them on the bread.

From now on it is a matter of taste how you will combine it - with jam, fruit or baked goat cheese.

Delicacy!

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