\n<\/div>\n

\n $\"Foie$ <\/a><\/div>\n

\nHere is my fourth method for making foie gras. You will notice that I still haven’t suggested the classic method cooked in a terrine in the oven! This time, it is a deliberately marbled foie gras cooked in a pan, without oven, without steam, without water… A simple method that has the advantage or disadvantage (depending on what you are looking for) of losing a little more fat than usual, but which nevertheless gives an excellent foie gras. As the title indicates, I only offer one method, but it can be used with any foie gras recipe. <\/div>\n

\n<\/div>\n

<\/a><\/p>\n

\n $\"Foie$ <\/a><\/div>\n

\n<\/div>\n

\nYou must start by cutting a whole raw foie gras. You can choose to have it deveined or not. Simply cut into 1.5 cm thick slices. <\/i><\/div>\n

\n
\n If the foie gras is not deveined, simply remove the most obvious veins once the liver is sliced. Then by passing to the frying pan, the veins will <\/b>
\n<\/i>
\n much <\/b>
\n<\/i>
\n decrease in size (like a black pudding skin in a frying pan!).<\/b>
\n<\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Foie$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nDip each slice on each side in the chosen alcohol. In this example, I used a port wine to highlight the foie gras and bring out the “marbled” side.<\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Foie$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nDo the same for all slices.<\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Foie$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nTo further define the stripes, I dipped each slice in a “four spice” mixture.<\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Foie$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nFry the slices in a hot pan. Cook for 1 to 2 minutes on each side. Do not forget to add salt and pepper.<\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Foie$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nTurn gently over the slices. The inside should still be almost raw. Because even after the slices are removed from the pan, they continue to cook a little. <\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Foie$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nPlace the slices in a suitable terrine (on the picture the terrine is too big, I changed it afterwards!) Press the slices together well to remove as much fat as possible. Close the terrine and let cool. Protect from oxidation by putting a layer of melted fat on the top of the terrine (see end of method 1 by clicking HERE<\/a>).<\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Foie$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nLet stand in a cool place for 5 or 6 days before unmolding and cutting into slices. You can scrape the top (actually the bottom) of the foie gras to make it a little more appetizing. <\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n $\"Foie$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nServe chilled with onion or fig compote!<\/i><\/div>\n
\n<\/div>\n
\n $\"Foie$ <\/a><\/div>\n
\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
Here is my fourth method for making foie gras. You will notice that I still haven’t suggested the classic method cooked in a terrine in the oven! This time, it…<\/p>\n","protected":false},"author":1,"featured_media":34655,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[282],"tags":[281],"class_list":["post-279876","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-savory","tag-dirty"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279876","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=279876"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279876\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/34655"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=279876"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=279876"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=279876"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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