Sautéed Foie Gras


10 oz small baking potatoes, peeled
1 tbsp butter
1 lb fresh foie gras, cut into eight 3/4-inch thick slices
3-4 tbsp sherry vinegar or white wine vinegar
salt and freshly ground black pepper
fresh chives, to garnish


  1. Cut the potatoes into 1/16-inch slices and cover with cold water if not using immediately.
  2. Pat the potatoes dry.
  3. Melt the butter in a large frying pan over a medium heat. Make four 5-inch rounds of overlapping potato slices in the pan and press them down. Season with salt and pepper and cook for 6-8 minutes until the bases are well browned.
  4. Turn and brown the other side, for 5 minutes. Transfer to a baking sheet and keep warm in a low oven.
  5. Season the foie gras with salt and pepper.
  6. Heat a large non-stick frying pan over a high heat and cook the slices, in one layer or in batches, for 3 minutes for 3/4-inch slices, less for thinner slices, turning once.
  7. Place the potato cakes on warmed plates and top with slices of foie gras.
  8. Pour the vinegar into the frying pan and boil briefly, scraping the base of the pan, then pour the sauce over the foie gras, dividing it evenly. Garnish with chives.

Makes 4 servings.

Source: French Delicious Classic Cuisine Made Easy

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