Bonjour Y’all. It’s that time of week again for me to drop another recipe. This week our focus is Foie Gras. Is it an epicurean delicacy, absolutely but it’s origins are as humble to France as Liver & Eggs to the American South and we’re gonna prepare it just that way, simply.
I love Foie Gras this time of year. It’s buttery, pairs well with fruit (particularly figs) and nuts (and an oaky Chardonnay or Sauternes) and is the perfect addition to any Charcuterie to serve as an amuse or first course. Once upon a time and in some parts of the country still you can get goose liver at your local butcher but if you want a very nice and sustainable (natural, not force fed) foie gras you’ll be ordering it from Spain where the geese fly in for winter and eat their weight in figs until they are unable to fly away.
If you get whole lobe foie gras you can break it down a number of ways, for me the best is to simply cut it into 2oz pieces. Let’s assume you’ve done so or procured your foie gras pre cut. You’ll want to score the pieces drawing crisscross lines in the liver with a pairing knife.
Step 1. In a small sauté pan gently warm 1/4oz Olive oil (or even nicer white truffle or grape seed oil if it’s available). Lightly season your liver with kosher salt and white pepper. Sear the liver on medium heat for 1.5-2minutes on each side until it becomes tender. Remove from heat and reserve the liver. The natural fat will release, reserve it.
Step 2. With your reserved goose fat, add 6oz fruit of your choice (diced figs, young blackberry, bing cherry, gooseberry etc), 2oz sugar, 1 teaspoon cinnamon, nutmeg, and 1/2 teaspoon clove with 2oz white wine. Bring to a boil and reduce to a simmer until a thick compote is formed.
Step 3. Plate and serve warm with your choice of savory bread. I’ve plated this one with a house made buttermilk pepper biscuit and a fresh basil and arugula salad with Balsamic Caviar. You can serve it with root vegetables, candied nuts, pepper jelly, pickled vegetables, mustards, baguette or brioche, even a traditional English figgy pudding if you’re in the mood to try it. Honestly there is no wrong way to eat foie. Enjoy
