Pan-Seared Foie Gras; Mine’s not bigger than yours – the update

Merry Christmas to us.

Merry Christmas to us.

Merry Christmas dear u-us

Merry Christmas to us.

The long black thing, sitting on the book case is our new TV. 

We're so excited. 

It's 32".

It's ever so much bigger than our old one (15").

We're so excited.

We are still excited after telling friends and family about our new acquisition…

And then hearing about cousin Bob's next door neighbor who just got a fantastic deal on a 54"

And the one under brother Billy's Christmas tree that measures 82"

And the one the son bought at 68".

We're still excited.

I might add that we are so pleased that conspicuous consumption is still alive and well in the US.

We thought there had been a problem with the economy over there, too.

For the curious – the bookcase that the TV is sitting on went to the ceiling in our last house.

Mon mari finished the built-in cabinet. It's gorgeous!

For the, um, whatever, yes, I know this is controversial.

I also know it's a little slice of heaven right here in my kitchen.

Bash me if you must….

But, here's how to make it…..

First, get a whole foie gras. 

I have been a little hesitant to buy it for just the two of us in the past, until the nice butcher told me that it keeps very well in the freezer for up to 2 months.

An entire foie gras will usually be enough for 4 people. Try for half, or 1 lobe, or plan on having it again or freezing it.


Pan-Seared Foie Gras

1 lobe of foie gras
1 tbs Balsamic vinegar
2 tsp molasses
3 tbs red wine
sea salt
2 – 4 slices of whole grain bread, toasted and cut into quarters

Pan Seared Foie Gras

The sauce:  In a small saucepan heat the vinegar, molasses and red wine and allow to reduce by half.

The Foie Gras:  Look at the foie gras – if you see veins going through gently pull them out. Cut 6 nice slices about 1/2 inch (1.25cm) thick.
Keep foie gras cold – take it out of the fridge to slice, then put it back in until ready to cook.
Heat a large, heavy, nonstick skillet over medium-high heat until very hot. A drop of water should sizzle and evaporate instantly.
Put the foie gras slices in the pan and sear 40 – 50 seconds per side for rare. If you want it medium-rare cook another 5 – 10 seconds per side. If you have to have it more done choose something else to have as you will not like this.
Remove to a paper towel for a second to absorb a bit of fat, sprinkle each side with sea salt, put on warm plates, drizzle with vinegar reduction and serve with toast points.

Now the notes:

 It is easiest to clean the foie gras if it is at room temperature, but may not
need cleaning. Mine didn't.
It is best to slice it with a hot knife – run sharp knife under hot water.
It has to be cold before searing so refrigerate after slicing for at least 15 minutes.
Warm the plates the same way as the knife – run under hot water, then dry. They
shouldn't be hot, just not cold.

5 thoughts on “Pan-Seared Foie Gras; Mine’s not bigger than yours – the update”

  1. I love Pan-Seared Foie Gras. One of my favorite restaurants in Seattle is the Flying Fish and their recipe is similar to yours….melts in your mouth! Thanks for sharing.

  2. damn the controversy and full speed ahead…
    busybodies with nothing better to do. Foie Gras is exactly the same as eating chicken wings, if one isn’t controversial than neither is the other…
    Oh, climbed on my soap box for a second…
    Looks great and Merry Christmas!

  3. some day I will have a chance to try Foie Gras I have been hoping for a chance for years and it still has not happened and I am sure it will not for a while I don’t think Foie Gras is just around the corner here in Mexico

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