I need your favorite foie gras recipes.
See, I have a whole lobe that is coming out of the freezer this weekend, and I would ideally like to sear it rather than make into a terrine or some such.
I'm a bit intimidated by searing off this precious chunk of fat, but I know to leave it only 2-3 seconds per side. Should I use my Le Creuset enamelled cast iron? It seems that would be the best piece to use, though I'm not certain of that. Thoughts?
Further to that, I want something OTHER than the ubiquitous port/balsamic vinegar reduction. I will likely sauce one piece/person with that tried and true classic, but for the second piece, I'm looking for something a little different, a little exciting.
Thanks, all!
