Recipe: Pan-Seared Goose Foie Gras with Northern Pearls

Name: Foie gras d'oie poêlé et perles du nord
Prep time: 20 min
Cook time: 20 min
Total time: 100 min
Yield: 4 portions
Ingredients: 4 tranches de 40 g de foie gras d'oie frais du Périgord(ou de canard)6 petites endives "pleine terre" le pied retiré juste essuyées.150 g de chanterelles sautées à la graisse d'oiethym laurierbeurre 1/2 sel et une pointe d'huile de colzaSel gros et fin, poivre du moulin1 trait de bonne bière brune.

By chef patrick ★ ★ ★ ★ ★ 4.2/5 (6 reviews) Meat

Prep 20 min

Cook 20 min

Rest 1h

Total 1h40

Servings 4 serv.

Ingredients for 4 servings

Pan-seared goose foie gras and northern pearls for 4 people:
4 slices of 40g fresh Périgord goose foie gras
6 small "pleine terre" endives, stems removed and wiped dry
150g of chanterelles sautéed in goose fat

Thyme, bay leafSalted butter and a hint of rapeseed oilCoarse and fine salt, freshly ground pepperA dash of good dark beer

Step-by-step directions

1- Place your endives in a steamer or couscoussier, season with coarse salt, water, a bay leaf, and a bit of thyme.

2- Steam for 10 minutes after boiling, then drain them by pressing firmly and cut them lengthwise in halves.

3- In a wok or sauté pan, melt the butter with a hint of oil, then add the endives. Season with salt and pepper and give them some color by turning them. After 5 minutes, add a generous dash of dark beer or soy sauce. Push them aside and add the chanterelles. Stop the heat and cover.

4- Just as your guests are seated, place your foie gras slices in the freezer for five minutes. Heat a pan and lay the slices in it. Season the cooking for one minute on each side. Open the wok lid and place the foie gras slices, and if any remaining fat in the pan, over the endives. Reheat the entire dish covered for five minutes.

5- Serve on lovely warm plates with a bed of endives, the foie gras slice crowned with a beautiful slice of truffle (if available), and the chanterelles arranged around.

Chef Patrick's Comment

Contrairement à une habitude courante, je ne sucre pas les endives, car j'aime leur légère amertume.
De plus j'ai été nommé il y a quelques années je cite "Chevalier" dans la Grande Confrérie De L'Endive de France.
Et ceci tant j'adore préparer ce légume souvent oublié sur les cartes de restaurants.

Foie gras d'oie Foie gras poêlé Escalope de foie gras