Foie gras is the symbol of French Christmas, always accompanied by a golden sweet Bordeaux Sauternes wine. It also remains a symbol of a sumptuous feast at any other time of the year, serving as an exquisite appetizer or main course. Knowing the French love of foie gras, which doesn’t dry up even under the most zealous duck and goose fighters, the great French confectioner Pierre Hermé created a unique macaroon flavored with foie gras and chocolate. And the French responded to the bird rights activists in the small town of Sarla, the French capital of foie gras, by erecting a monument to the geese and holding an annual holiday that can be jokingly called “goose thanksgiving.”
Preparation time: 10 minutes
Cooking time: 5 minutes
Serving quantity: 1
Difficulty of preparation: easy
Food type: snack
Utensils: frying pan
Cuisine: French
INGREDIENTS
1 slice of baguette
40 g foie gras
40 g of onion jam
freshly ground black pepper
salt
COOKING INSTRUCTIONS
STEP 1.
Sprinkle the foie gras with salt and pepper. Put a frying pan on high heat. When hot, place the foie gras on one side and fry for 1 minute until browned. Turn the foie gras over and fry for another 1 minute, sprinkling the fat from the pan intermittently. The finished foie gras should be a delicate pink inside and golden brown on the outside.
STEP 2.
Dry a piece of baguette in the oven. When it cools, spread onion jam and place foie gras on top. Serve warm.
My tips and tricks:
There is no product you can substitute foie gras with. A whole liver weighs about ½ kilo and is 90% fat, so you won’t need frying oil. It’s like taking a piece of lard and frying it in oil.