Foie Gras (4th method pan-fried on top)

Here is my fourth method for making foie gras. You will notice that I still haven’t suggested the classic method cooked in a terrine in the oven! This time, it is a deliberately marbled foie gras cooked in a pan, without oven, without steam, without water… A simple method that has the advantage or disadvantage (depending on what you are looking for) of losing a little more fat than usual, but which nevertheless gives an excellent foie gras. As the title indicates, I only offer one method, but it can be used with any foie gras recipe.

You must start by cutting a whole raw foie gras. You can choose to have it deveined or not. Simply cut into 1.5 cm thick slices.

If the foie gras is not deveined, simply remove the most obvious veins once the liver is sliced. Then by passing to the frying pan, the veins will

much

decrease in size (like a black pudding skin in a frying pan!).

Dip each slice on each side in the chosen alcohol. In this example, I used a port wine to highlight the foie gras and bring out the “marbled” side.

Do the same for all slices.

To further define the stripes, I dipped each slice in a “four spice” mixture.

Fry the slices in a hot pan. Cook for 1 to 2 minutes on each side. Do not forget to add salt and pepper.

Turn gently over the slices. The inside should still be almost raw. Because even after the slices are removed from the pan, they continue to cook a little.

Place the slices in a suitable terrine (on the picture the terrine is too big, I changed it afterwards!) Press the slices together well to remove as much fat as possible. Close the terrine and let cool. Protect from oxidation by putting a layer of melted fat on the top of the terrine (see end of method 1 by clicking HERE).

Let stand in a cool place for 5 or 6 days before unmolding and cutting into slices. You can scrape the top (actually the bottom) of the foie gras to make it a little more appetizing.