I was just wondering how some restaurants develop that beautiful seared crust on their foie gras slices. My first try, a couple of decades back was disastrous: I ended up with the foie gras floating in a sea of its own fat. I've done better since then, but I've never had a really nice thin crust with a still rosy interior.
Would the principle behind searing tuna very cold work for foie gras as well? Should I use chilled, rather than frozen, foie gras?
A store nearby is selling Rougie (or is it Rougié?) foie gras from Canada, frozen, and they have whole livers, as well as in bagged pre-cut IQF slices and frozen packages of just 2 slices.
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