Cook Out | Feel-good foie gras

Heat a very hot pan.

Dust the goose liver on both sides with flour to prevent burning and help caramelization.

Season the goose liver with salt and pepper.

Place the goose liver in the hot pan and cook until it starts to get color.

Turn the goose liver to crisp both sides.

While the liver is cooking, cut the fresh figs.

Prepare to rest the cooked goose liver for a few seconds after cooking.

Add butter to the pan to caramelize the figs.

Place the fresh figs in the pan with butter and cook until caramelized.

Prepare the plate for serving.

Toss rocket leaves with a little olive oil, salt, and pepper.

Add cherry tomatoes to the rocket leaves.

Plate the caramelized figs and the cooked goose liver.

Drizzle with balsamic reduction to finish the dish.

Equipment Needed

Dietary

Allergens