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Pan-Seared Foie Gras

A French delicacy made simple. Cook it at home and treat your friends! This is seared goose liver at its finest — juicy, tender, and fragrant. Paired with apple and cognac, it makes for a wonderful play of flavors. I highly recommend giving it a try!

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Fried foie gras
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 26 % 13 g
Fats 60 % 30 g
Carbohydrates 14 % 7 g
348 kcal
GI: 17 / 0 / 83
  • In a heavy-bottomed saucepan or sauté pan, lay out the pieces of liver dusted with flour (about 1/2 inch / 1.5 cm thick), along with the apple cut into wedges. Sear the liver for about 1 minute per side. Don't add any oil — the liver is fatty enough and will release plenty of its own juices. Remember to season lightly with salt. Add the cognac to the apples and take the liver out of the pan. Leave the apple wedges over the heat for another 3–5 minutes, turning them over as they cook. Plate it up nicely, arranging the apples and foie gras in individual portions. A slice of bread fried on both sides in the leftover goose fat pairs beautifully with this dish. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Apples - 47  kcal/100g
  • Dried apples - 210  kcal/100g
  • Canned apple mousse - 61  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Ordinary cognac 'three stars' - 239  kcal/100g
  • Cognac - 239  kcal/100g
  • Salt - 0  kcal/100g
  • Goose liver - 412  kcal/100g

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