Foie gras is fattened goose liver and a delicacy in French cuisine. Its taste is buttery and simply melts in your mouth. You can buy them whole or as pâté. It can be intimidating cooking foie gras for the first time as it’s so delicate and can easily tear or crumble and you keep worrying about destroying this expensive little piece of liver. Paired the foie gras with a gashouse egg toast and some lumpfish caviar for a simple appetizer. Bon Appétit!
Tag / appetizer
Deep Fried Camembert
Pan-Seared Foie Gras on Portobello and Cheese
Foie Gras is fattened goose liver and a delicacy in french cuisine. Its taste is buttery and simply melts in your mouth. You can buy them whole or as pâté. Its price does not come cheap when sold in fine dining restaurants. For this recipe I bought half a liver (deveined) and got the supplier to vacuum pack it for me. It can be intimidating cooking foie gras for the first time as it’s so delicate and can easily tear or crumble and you keep worrying about destroying this expensive little piece of liver. This is my 2nd dish with Foie Gras and this is a simple appetizer as a starter.