One slice — 2 oz.
Duck foie gras, sliced into 2 oz portions and frozen. Cook it straight from cold in a dry pan over high heat, thirty to forty seconds a side, until the outside is browned and the centre is just soft. Add no fat — it renders its own, and that rendered fat is worth keeping.
One slice — 2 oz.
Duck foie gras, sliced into 2 oz portions and frozen. Cook it straight from cold in a dry pan over high heat, thirty to forty seconds a side, until the outside is browned and the centre is just soft. Add no fat — it renders its own, and that rendered fat is worth keeping.
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