PAN SEARED FOIE GRAS

By Mary Jane Miller

Serves 2
 
Never tasted the stuff? A medallion of foie simply seared in its own fat is a good place to start. The exterior crust takes on a beefy nuttiness, like the crumbly fatty edge of a well-grilled steak. The buttery interior literally melts in your mouth releasing its intense yet mild pure umami flavor. A bite of sour pickle or sweet preserved fruit is a perfect foil for this richness.

Next, try perching half a slice of seared foie gras on a grilled grass -fed velvety-tender beef filet.  

1.  Heat a heavy dry skillet over medium high heat until hot.  Turn the kitchen vent on high.
2.  Season two (one-inch-thick) slices of foie gras (any thinner and it will melt to nothing) with salt and pepper and drop into the skillet.  
3.  Cook two minutes, turning once.  A bit of the fat immediately melts, searing the outside into a caramelized crust while warming the interior into a buttery spread.  Press the foie lightly with your finger to test its doneness; it should yield like softened butter.
4.  Remove the slices to warm plates and serve immediately with crusty bread or crackers.

Cook’s Tips:
Drizzle with a few syrupy drops of a balsamic reduction or top with a spoonful of lightly sweetened homemade applesauce.
To complement the flavors and grandness of the occasion, pop the cork on chilled Champagne, French hard cider or a fruity Belgian Ale, like those you find at Harriet Brewing.
There is a vein to trim out before cooking. Ask the folks behind the counter to slice and trim a portion for you. The luxurious product is expensive; expect to pay about $6 an ounce.  Fortunately, two ounces is a generous serving.

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