COOKING FOIE GRAS: ITíS EASIER THAN YOU THINK!
Gourmet chefs and amateur cooks are often intimidated when faced with cooking foie gras. Foie gras has a reputation of being a difficult, gourmet dish to prepare, which scares away all but the most self-assured of chefs. This is a shame, because while there are many complex ways of preparing foie gras, there are also a ton of option of cooking foie gras that are simple, sophisticated and suitable for any level of cooking expertise. So donít let the hype intimidate you, and read on to find out how to cook foie gras in your own kitchen.
FROM EGG TO FINISHED PRODUCT
The easiest way to prepared duck foie gras is to pan sear or sautť it, either the whole lobe or medallions. Contrary to popular thought, a steak, lobe or medallion of foie gras doesnít need a complex prep, and is best served simply and understatedly, to best enjoy the flavor and the texture of the liver itself. The best is to sautť it in a heavy skillet with some heated oil (hot but not smoking) for about 1 minute or less on each side, then remove it, season the foie gras with salt and pepper and serve with your favorite side dish. Thatís it! Who would have thought cooking a sophisticated foie gras dish would be so easy?
MEDIUM: THE CLASSIC FOIE GRAS TERRINE
Another of the more traditional ways of cooking foie gras is a Foie Gras Terrine. This French recipe is more time-consuming, but itís not difficult and the results are delicious. After deveining the whole lobe of foie gras, you season it with salt and pepper and a splash of wine, then press it with your fingers like dough into a terrine dish, cover it with plastic wrap and put it in the fridge overnight. The terrine is then put in a water bath in the oven, and cooked at about 200 degrees for about 4/6 hours, depending on the weight. Donít serve immediately, but leave it to really develop the flavor for a couple of days in the fridge. Once you master a classic foie gras terrine, you can experiment with any combination, by adding herbs and seasonings, or even truffles (yum!). The result looks like a block of foie gras with a delicious layer of fat at the top. Serve the terrine chilled and on toast, or plated with a glaze, potatoes, or any side dish you fancy.
Of course, there are ways to up the ante, if you so wish. There are many foie gras recipes out there, which vary from the simple to the intricate, and youíre sure to find one thatís right up your alley!