Foie gras has a silky-smooth texture and delicate flavor
Foie gras is one of the definitive "gourmet" foods, a luxury item that has been treasured by epicures for thousands of years. It is made by fattening geese or ducks on a special diet, which causes their liver to enlarge, just as it does in humans who eat too lavishly. These livers are notable for the delicacy and richness of their flavor, caused by the high levels of fat. Chefs have many ways to make use of foie gras, but one of the simplest is to sear it quickly.
Instructions
1. Locate the veins and gently tease them out of the liver with the top of your knife. Slice the foie into 3/4 inch slices with a warmed knife. If you have purchased prepared slices of foie gras, remove them from the refrigerator and lay them out on your cutting board.
2. Score the surfaces of each slice, very lightly, with your knife. Season them liberally with salt and pepper on each side, and set aside while you prepare your sauce.
3. Prepare your side dishes, and keep your sauce warm. Set plates near the work area, so the dish can be assembled quickly.
4. Heat a heavy-bottomed skillet to medium-high temperature. Sear the foie gras until it is lightly golden, approximately 30 to 45 seconds on each side.
5. Fill the plates with the side dishes, then carefully place the foie gras where it will sadvantage. Spoon the warmed sauce over the foie, and serve immediately. It should be slightly crisp on the outside, buttery and just warm on the inside.
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