Cooking Seared Foie Gras

Portion the foie gras and wrap it in plastic, labeling and dating it for freezing.

If desired, pre-portion the foie gras between parchment paper and freeze for easy handling later.

Season the foie gras before cooking.

Heat a nice hot pan for sautéing the foie gras, but it doesn't need to be screaming hot.

Cook the foie gras in the hot pan until it starts to render fat and caramelize, ensuring the hood is on high to manage smoke.

Drain the rendered fat into another pan for later use, such as cooking scrambled eggs.

Flip the foie gras to cook the other side, checking for a soft but firm center.

Add shallots and thyme to the pan for flavor while basting the foie gras.

Serve the foie gras with a drizzle of balsamic reduction and a sprinkle of gray sea salt, adding some of the rendered fat on top.

Equipment Needed

Dietary

Allergens