Recipe Duck Foie Gras

Recipe Duck Foie Gras

Foie Gras

Introduction

Today, we’re going to share with you how to cook Duck Foie Gras with basic ingredients you can have at home.

There maybe a lot of people that teach online with recipe, it seems easy but there are a lot of techniques  we have to spare in mind. Foie gras are juicy and creamy inside but crispy on the crust outside.

As we can see in some fine dining restaurant, there is a sauce on the plate that is sweet and sour, that’s a sauce called sweet vinegar, that vinegar enhances the flavor itself.

When we have a dish that is quite heavy and oily, a sweet and sour sauce helps to balance the whole structure. For example, if we eat western pork chop, we’ll have an apple sauce.

The idea is the same as the  sweet and sour sauce. It balances the ingredients. We don’t have to season much with the meat because that will ruin the flavor of the basic and original flavor of the meat.

So, on top of sharing with you on how to pan sear the foie gras, we’re also sharing the sauce that taste great with the bad boy, the balsamic vinegar sauce. It’s easy to make and taste delicious.

First of all, here’s are the ingredients for the balsamic vinegar sauce.

Ingredients

Balsamic vinegar: 100 g

sugar: 40 g

   Here’s the recipe for you.

Firstly, we pour the balsamic vinegar and the sugar in the sauce pan and start cooking them with medium heat on the stove.

Let the whole mixture to reduce for awhile until the flavor of the vinegar is less pungent. Cool down and the texture will become sticky and shiny.

Foie Gras

For the foie gras, here’re the guide on how to cook it nicely.

Ingredients

Himalaya Salt: pinch of

Pepper: pinch of

Foie Gras

First of all,  it should not be too soft when you pan sear it because you might end up crushing the creamy texture if you soften it when you cook them.

For the temperature, it should be in medium high heat or else the it will be greasy.

After it starts to release oil, flip them over to pan sear the other side until golden brown in color.

After pan searing them, we have to dry the oil on the surface of the finished dish with paper towel so they won’t be too oily.

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If you would like to know how to cook saliva chicken, click here now.

Saliva Chicken

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