This is simple, yet utterly decadent.
Personally, I don't eat foie gras because I have peasant tastebuds, but since GBF loves it, I'm going to spoil him today.
The thing that makes foie gras great is it's rich, fatty and buttery flavour, but it can be too much, so often a bit of of an acid contrast is needed to liven it up. I chose raspberries for two reasons. One, I have leftover frozen raspberries from jam making day. Two, it has a strong flavour that won't disappear in the foi gras. But mostly because I have leftovers.
- 2 pieces goose or duck foie gras, cleaned
- 10 raspberries
- 2 tablespoons water
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- Pinch of salt
In a saucepan, combine raspberries, water, vinegar, honey and salt. Bring to boil, stirring constantly to break up and liquify the berries. Once the sauce has reduced by half into a thick liquid, strain to remove seeds.
The key to frying foie gras is a very hot pan and quick cooking. If you let the foie gras cook too long, you'll end up with a puddle of very expensive goose fat. In a smoking hot skillet, add a tablespoon of olive oil. Sear one side for 2 minutes until golden brown, then turn and do the other side.
Once cooked, remove from pan and drizzle over the reduction. Garnish with a side of greens and serve.
More for the last meal:
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