Foie gras (fr) – duck´s liver (en) pan-seared

Ingredients

Steps

Cut the foie gras with a good knife (that cuts very well), that you first warm with warm water. Cut them at least 2,5 cm thick, cause they loose a lot of fat and you do not want to have in the end very thin slices
Add a bit of olive oil on the pan and add the pieces of the duck liver, when the oil/pan is very warm
When its juices/fat are a lot, remove some of it, cause you want to fry it and not boil it (turn on the water, so that you do not have high temperature oil and fat going down your drain)
When they are done (for the pieces on the picture, we needed a couple of minutes on its side)
Add a bit of pepper and salt and optionally you can put it in the oven in 190 Celsius for 5 minutes