Recipe: Pan fried foie gras, pear puree & pickles pear, by Adam Handling

Prepare the pear puree by reducing it slightly to thicken it.

Slice the foie gras and score it.

Season the foie gras heavily with salt.

Pan-fry the foie gras on a hot temperature for ten seconds on each side.

Brush the cooked foie gras with the pear puree straight from the carton.

Plate the dish with thinly sliced pears, reduced pear puree, and the pan-fried foie gras.

Decorate the foie gras with circles of pears, more pear puree, and chopped hazelnuts.

Equipment Needed

Spice Level:

Dietary