How To Serve Foie Gras

By Author: House of Caviar
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How to prepare foie gras
Moulard duck foie gras is recommended for the richest, most refined flavor. If you are starting with fresh or frozen foie gras lobes, they need to be cooked before they can be served. Foie gras lobes store exceptionally well in the freezer, and are available in cubes, slices, or whole lobes. If using frozen foie gras, defrost in the refrigerator before preparing. Starting with foie gras lobes that are at a slightly chilled temperature, slice into portions that are approximately half an inch thick.

The high fat content of foie gras can cause it to tear or crumble when cut with a room temperature knife, so be sure to use a non-serrated blade and run it under hot water between each cut. Lightly salt and pepper slices, then sear in a hot skillet for around 30 seconds on each side, just long enough for the foie gras to develop a light brown crust.

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