Recipe: Pan-seared foie gras ladyhawke style

1 Like all foie gras lobes, soak them in a bath of water at room temperature to avoid a liver taste. Dry them with paper towels.

2 Remove the veins by cutting the lobes in half and pulling them out (everyone has their own technique).

3 If possible, slice the foie gras into slices 1.5 cm to 2 cm thick maximum.

4 In a hot pan, pour in vanilla cane vinegar then Martinique flower honey and let it caramelize, then place your beautiful foie gras slices in the pan and let them sear for just a short time (pinch of salt for those who like it).

5 Remove your foie gras slices or pieces and place them either on a plate or in a terrine and let them cool. Keep in the refrigerator. Personally, I prepared it the day before for the next noon.

6 Enjoy after 10 minutes at room temperature with bread and wine of your choice. I served my foie gras on hot toast, pepper or mixed peppercorns from the mill, golden apple cubes compote with honey, and mesclun vinaigrette with vanilla cane vinegar.