Seared Foie Gras with Fig Mostarda
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1 Whole Liver
Foie gras is grown on only three farms in the United States. All three of them are small and follow very strict animal welfare and quality standards. American foie gras ducks are amongst the most well-treated farm animals in the country. (For more information, read here).
Split the Liver
In restaurants, you may occasionally see slices of foie gras as thin as a quarter inch or so, in an attempt to save money. All that the chef is really doing is robbing you of a true foie gras experience. In order to maximize its flavor, slices of foie gras should be at least a half inch thick, in order to be able to appreciate the contrast between the crusty brown exterior and the molten medium-rare center.
The end slices will naturally have a curved surface, but every slice from the middle should have two parallel faces. If you want a smaller portion size, cut thick slabs first, the split them crosswise to make smaller slabs of equal thickness. Make sure to warm your knife thoroughly between each and every cut you make!
Flip and Keep Cooking
Pan-Seared Foie Gras With Spiced Citrus Purée
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