Chef's Tip: How to Perfectly Sear Foie Gras
Chef’s Tip: Perfectly Seared Foie Gras
Évalué 5.0 étoiles par 1 utilisateurs
Portions / Servings
4
Temps de préparation / Prep time
2 min.
Temps de cuisson / Cooking time
2 min.
Master the art of searing foie gras with expert tips that ensure perfect cooking. From careful preparation to a well-heated pan, every detail matters to achieve a melt-in-your-mouth interior with a beautifully golden crust. Follow these simple steps to elevate this exceptional ingredient and impress your guests with a dish worthy of the finest restaurants.
Recipe from the series Les Recettes du Guerrier in collaboration with Bell Media, airing from February 19, 2025. Filmed at Restaurant Le Saint-Amour, Quebec.
Par / ByChef Xavier Deschênes
Ingrédients / Ingredients
- 1 (450g) lobe of foie gras
- Salt and pepper
- Fleur de sel
Instructions/ Directions
- Choose the freshest lobe of foie gras possible, with a texture that is neither too firm nor too soft.
Slice the foie gras at a 45-degree angle from the tip of the lobe into oblique pieces about 2 inches thick.
- Season each slice with salt and pepper.
- Heat a skillet over high heat. Do not add any fat, as the foie gras will render its own.
- Place the slices in the hot skillet and cook until a beautiful golden crust forms (about 1 minute per side).
- Regularly baste the foie gras with the fat in the pan during cooking.
- For perfect doneness, use a cooking thermometer. The internal temperature should reach 133°F (56°C).
- The goal is to achieve a crispy, golden exterior while keeping the inside tender and soft.
- Serve immediately with a sprinkle of fleur de sel.
Note
Serve with crostini or directly on a great steak. Enjoy!
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