Pan-Seared Foie Gras with Balsamic reduction
The following recipe uses duck foie gras. One may use goose liver if one prefers but the cooking process will be a bit trickier. Duck liver holds itself together better than goose liver when pan-seared.
Yield: 4 Ready in 15 minutes
favorite of 22 people 8 people want to try
Pan-Seared Foie Gras with Balsamic reduction Preparation
The Sauce (To Be Prepared Ahead)
1. Heat the balsamic vinegar in a saucepan over a low to medium fire and reduce by half or until it just begins to thicken. Stir gently but continuously.
2. Add the molasses little by little and taste every so often. Add the raspberry vinegar. Keep stirring gently. The mixture should still flow well, just thickening slightly.
3. Be sure to gently scrape the bottom and sides every so often to prevent the sauce from sticking and forming clumps.
4. The moment a dark film of the mixture can coat a spoon, remove from heat. It will thicken even more as it cools.
The Foie Gras
1. Chances are, the foie gras purchased will be frozen solid. Keep it in the refrigerator overnight until just firm to the touch. It should not be totally thawed, as this will make it very difficult to slice and cook properly.
2. Carefully remove any visible veins, taking care to avoid unduly scarring the foie gras.
3. With a hot knife (dip it in very hot water every so often), slice the foie gras into ovals about 1/2 to 3/4 inch thick each.
4. Put foie gras slices in the freezer for about 5 to 10 minutes to slightly firm up a bit.
5. Heat a heavy non-stick, industrial heat pan over medium-high heat for approximately 5 minutes and sear the foie gras slices for about 25 to 35 seconds each side. Do not crowd the pan, sear in batches of 3 to 4 slices. The foie gras will be rare and this is the way it is best served. If one simply must have it a bit more done, sear for about 15 to 20 seconds then lower heat to medium or medium-low and allow to cook for another 15 to 20 seconds each side. Remove from heat.
6. Serve atop sauce that has been drizzled lightly onto service plates. This must be served warm, almost immediately after being pan-seared. Unless one has help in the kitchen, it is highly advisable to prepare service plates with sauce before searing foie gras. Serve Lightly Toasted sweet bread sliced in half diagonally on the side. You may also place a piece on service plate before drizzling sauce.
7. Serve the rest of the sauce in a separate bowl so the guests may add as they wish.
Depending on the size of the foie gras purchased, this recipe serves 4 to 5 people as a first course.
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