Gently place the foie gras in a non-stick frying pan and place on medium heat. Add salt and pepper.
Using two spatulas, very delicately turn the liver repeatedly in the frying pan for 25 minutes. With care, remove the foie gras from the frying pan and place it in a terrine, then add some fat from the frying pan. Using a weighted plate, compress the foie gras lightly.Keep the foie gras in the terrine for at least four days in the refrigerator before serving. To make the caramelized onion, mix the thinly sliced onion with a little water and cook on medium heat until onions take on a beautiful brown color.
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