FOIS GRAS

4 steps

Updated at: Thu, 17 Aug 2023 04:43:15 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories97.7 kcal (5%)

Total Fat4.9 g (7%)

Carbs2.2 g (1%)

Sugars0 g (0%)

Protein10.7 g (21%)

Sodium239.4 mg (12%)

Fiber0.1 g (0%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

0.5 lbduck liver

piece, raw, Grade A, at room temperature, cleaned and deveined

celtic sea salt

2 tspcoconut oil

2 Tbspcoconut vinegar

or balsamic

½ tsppepper ground

Instructions

Step 1

After deveining, cut the foie gras crosswise into ½-inch-thick pieces, then season with salt and pepper.

Step 2

Heat 1 teaspoon of oil in a 10-inch heavy skillet over moderately high heat until hot (but not smoking).

Step 3

Sauté half the foie gras until golden, 45 to 60 seconds on each side (it will be pink inside). Quickly transfer to a paper towel in order to drain and discard fat in the skillet. Sauté the rest of the foie gras the same way, then discard all but 1 tablespoon of remaining fat in skillet.

Step 4

Add 2 tablespoons of vinegar to the remaining oil and bring to a boil. Simmer until sauce is reduced by half. Serve foie gras with sauce.