Foie Gras De Canard Poêlé Recipe
Seared duck foie gras
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Preparation of Foie Gras
Slice the duck foie gras into 1-inch thick pieces and season both sides with sea salt and freshly ground black pepper.
- 2
Heating the Pan
Heat a non-stick skillet over medium-high heat until it's hot but not smoking.
- 3
Searing the Foie Gras
Place the foie gras slices in the skillet and sear for about 30 seconds on each side, or until golden brown and crispy.
- 4
Drizzling Balsamic
Add the balsamic vinegar to the skillet and allow it to reduce slightly for about 1 minute.
- 5
Finishing Touch
Sprinkle fresh thyme over the foie gras before serving.
- 6
Serving
Serve immediately while hot, drizzled with the balsamic reduction.
