The secrets of pan-fried foie gras

The secrets of pan-fried foie gras

Easy to make at first sight, pan-fried foie gras is nevertheless a manipulation that requires a few techniques and tips to preserve and sublimate this exceptional dish.

Choose the foie gras:

The success of pan-fried foie gras depends entirely on the quality of the liver chosen for the recipe. You should know that a foie gras that rejects little fat is a good quality liver.

The category of foie gras recommended for making pan-fried foie gras is the Extra category.

Cut the foie gras:

No need to devein the foie gras to make pan-fried foie gras. De-veining will distort the liver and will not allow you to cut cutlets.

Before cooking:

Several methods are available to you to prepare foie gras for cooking.

• Placing the foie gras directly into the pan after slicing it is a very common method.

• Flouring the foie gras cutlets is also a good way to obtain optimal cooking as well as a crispy texture around the liver.

• Chill the foie gras: Place the foie gras cutlets in the freezer for 30 minutes before cooking. The cold will sear the liver and not overcook it. This method also makes it possible to obtain a beautiful coloring and a better hold.

Cooking the cutlets:

The foie gras escalopes must be cooked in a hot pan without adding fat. Sear the cutlets for about 1 minute 30 seconds on each side. Monitor the cooking status of the liver thanks to two control points.

• Colour: The cutlets should be slightly colored on both sides but in no case take on too dark a color (sign of overcooking).

• The texture: The foie gras must be supple and melting inside.

Season while cooking with salt and pepper.

After cooking:

Place the foie gras escalopes on absorbent paper and serve them immediately. Pan-fried foie gras cools quickly and needs to be served quickly after cooking.