Foie Gras Recipe | Michy's Munchies

Take a paring knife and score the foie gras in one direction into little slices, then score it in the other direction.

Season the foie gras heavily with salt.

Turn on the heat and prepare a cast iron pan.

Place the foie gras score side down into the pan and start searing it.

Season the other side of the foie gras while it's searing.

Carefully add a little dry sherry to the pan, which may cause a flame.

Add a spoonful of orange marmalade to the pan.

Add fresh orange juice to the pan along with segmented oranges.

Remove the foie gras from the pan and place it onto a dish with the seared side up.

Spoon the sauce and orange segments over the top of the foie gras.

Top with Maldon salt and keep the sauce for later use.

Equipment Needed

Dietary

Allergens