This is probably the most common method for preparing foie gras. Source a lobe of fresh Grade-A foie gras. Clean the lobe of liver of any obvious veins before you work with it. The liver is so delicate that when cutting into portions it is best to use a gentle hand to cut inch thick slabs rather than thin slices.
Some people score the cut surfaces of the liver. There is no technical reason to do this it just looks better on a plate. Since foie gras is so rich, it is best to pair it with a bright sauce or sautéed fruit. Quartered figs make a nice simple side, as does a sauté of juniper berries. A light drizzle of balsamic vinegar and some slices of pickled beets is also a great preparation that plays perfectly with the richness of the foie gras.
When it comes to the pan you want something that can handle a lot of heat load. A cast iron pan that has been well seasoned is at the top of the list, followed by a bottom clad sauté pan.
Half pound piece raw Grade-A foie gras
Pinch of salt
2 teaspoons of coconut oil
4 pickled baby beets cut into quarters
1 tablespoon of balsamic vinegar
1 cup of micro-greens or arugula
Here is how to make a Pan Seared Foie Gras
Step 1: Thaw the duck liver an hour before you plan to cook. The easiest way to do this is leave it in the plastic it came in. Simply set the liver in a sink full of cold water. If it is already thawed when you get it, you can skip this step.
Step 2: Allow the liver to sit out at room temperature for 20 minutes. Then slice into 1 inch thick pieces.
Step 3: Use a paring knife to score the liver with shallow cross hatch cuts.
Step 4: Heat the coconut oil in a pan over medium-high heat. When the oil shimmers give it a sprinkle of salt and gently place the slice of foie gras in the pan. You can place multiple slices in the pan but don’t over crowd them
Step 5: Sear for 90 seconds. Then flip and sear for another 90 seconds.
Note: If you have to work in batches you can simply remove the slices from the heat and tent under tin foil to keep them warm.
Step 6: Plate over a bed of micro-greens or arugula with the quartered baby beets on the side. A light drizzle of balsamic vinegar over top is a nice touch. You could also toss the greens with it or serve the balsamic on the side.