General Discussion

Seared Foie Gras


General Discussion 7

Seared Foie Gras

Tom Steele | Dec 30, 2000 02:40 PM

I just shelled out $88 for a raw D'Artagnan Grade A moulard foie gras, which I'm going to slice and sear. While I've done this before, I've forgotten how hot the naked pan should be, and how long to cook it (about a minute on each side, I recall). I'll make a fast lingonberry/port reduction once the foie gras is seared. Any advice on how hot a pan?

Happy New Year, everybody!

Want to stay up to date with this post?

Recommended From Chowhound