Seared Duck Foie Gras
Ingredients
- Fresh foie gras, about an ounce per person
- Kosher or sea salt
- 1/4 cup tawny or ruby port, sweet sherry, Madiera, sweet Marsala, or some other sweet wine of good quality, or apple juice or some other moderately sweet liquid (use your imagination)
Instructions
- 1
Slice the foie between a quarter to a half inch thick, depending on the size and shape of the liver at hand.
- 2
Heat a skillet over medium heat until droplets of water will dance in the pan.
- 3
Sprinkle the foie with a generous pinch of kosher salt on each side. Put the foie into the pan and let it sear for about a minutes. Turn it over onto a blank spot in the pan and sear the other side. Remove from the pan and keep warm in a 200-degree oven.
- 4
Deglaze the pan with the port or other sweet liquid. Stir the pan contents with a wire whisk and cook until the liquid has begun to thicken.
- 5
Place the foie gras on a warmed plate, and drizzle the pan contents over it. Serve with a sweet white wine.