I’ve had my fair share of fancy sauces. I’ve made foie gras in jars to be served cold. But by far, my fav is seared foie gras served with chutney.
Pre-heat oven to hot
Salt, pepper and nutmeg the foie
Take raw garlic and smear on cast iron pan.
In a cast iron pan, sear that baby.
Empty fat …. save for foie gras fat potatoes for breaky tomorrow
Put foie back in and stick the chunky bits in the oven. ( if there are smaller bits, like in the photo, set those aside cuz they is done )
Slice in slices. serve with chutney. Mango would be great or French man said fried fig, but we had a bunch of green tomatoes last year, so Green Tomato Chutney paired with our foie gras. … easy peasy. yummy yummy.
Saves you making sauces. Sear a liver and chuck a chutney at it.
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