Deutsch: Foie / Español: Foie / Português: Foie / Français: Foie / Italiano: Foie
Foie refers to the liver of a duck or goose, often associated with foie gras, a delicacy in French cuisine. It is known for its rich, buttery texture and intense flavour. Foie gras is traditionally prepared by specially fattening the liver of the bird, often through a feeding process called gavage. It can be served in various ways, including pan-seared, as a pâté, or incorporated into gourmet dishes.
Popular Recipe: Pan-Seared Foie Gras
Ingredients:
- 2 slices of foie gras (about 50g each)
- Salt and freshly ground black pepper (to taste)
- 1 teaspoon balsamic glaze or fruit compote (optional)
- Toasted brioche or baguette slices (for serving)
Instructions:
- Prepare the foie gras: Pat the foie gras dry with a paper towel and season both sides lightly with salt and pepper.
- Heat the pan: Place a dry, heavy-bottomed skillet or pan over medium-high heat. No oil is needed as foie gras releases its own fat.
- Sear the foie gras: Add the foie gras slices to the hot pan and sear for 30-40 seconds per side, until golden brown and slightly crispy on the outside but soft inside.
- Rest and serve: Remove from the pan and let it rest for a few seconds on a paper towel. Serve immediately on toasted brioche or baguette slices.
- Add finishing touches: Drizzle with balsamic glaze or pair with a fruit compote (such as fig or apple) for a sweet contrast.
Articles with 'Foie' in the title
- Beignets de Foie Gras: Beignets de Foie Gras refers to a French dish made of small pieces of foie gras (goose liver) dipped in Batter and fried. Beignets means fritters, fried dough or doughnuts in French
Summary
Foie (especially foie gras) is a gourmet delicacy with a smooth, buttery texture. Pan-searing is a popular and simple way to enjoy its rich flavour, often paired with toast and a sweet or tangy condiment.