Pan-seared foie gras
Ingredients
- 100 g foie gras (fig1)
- 1 pcs Brioche bread slice (fig2)
- 1 tbsp mushroom black truffle sauce (fig3)
Seasoning
- 1 tsp sea salt
- ½ tsp ground black pepper
Sauce mixture
- 2 tsp blueberry jam
- 2 tsp strawberry jam
- ½ tsp lemon juice
- 1 tsp water
Instructions
- Gently score one side of the foie gras with a crisscross pattern using a paring knife, then evenly sprinkle seasoning over it. Mix the sauce ingredients, taste, and set aside for later use.
- Use a 3-inch round cookie cutter to cut the brioche into rounds, then spread mushroom truffle sauce on them. Place the brioche rounds in the oven and broil them until golden brown.
- Heat the pan over high heat until hot, add 2 teaspoons of oil, and sear the duck liver for 40 seconds on each side.
- Place the brioche on a plate, then layer the duck liver on top. Drizzle the sauce around the brioche, and it's ready to enjoy.
Notes
Ingredients - Click to enlarge the image
Tips and notes
1 The pan must be properly heated before cooking the duck liver. If it's not hot enough, the duck liver can easily become overcooked.
2 Avoid overcooking the duck liver, as it will lose its tender, melt-in-your-mouth texture.
3 If brioche is not available, you can substitute it with a French baguette.
4 if truffle sauce is not available, you can replace it with butter
Tips and notes
1 The pan must be properly heated before cooking the duck liver. If it's not hot enough, the duck liver can easily become overcooked.
2 Avoid overcooking the duck liver, as it will lose its tender, melt-in-your-mouth texture.
3 If brioche is not available, you can substitute it with a French baguette.
4 if truffle sauce is not available, you can replace it with butter