Recipe: Pan-Seared Foie Gras Ladyhawke Style

- Like all foie gras lobes, plunge them into a bath of water at room temperature to avoid a tripe-like taste! Pat them dry with absorbent paper.
- Remove their veins by cutting the lobes in half and then removing them (each to their own technique)!
- If possible, cut the foie gras into slices 1.5 cm to 2 cm thick maximum
- In a hot pan, pour in "cane vinegar with vanilla" then "Martinique flower honey", let it caramelize then place your beautiful foie gras slices in the pan and sear for a very short time only, (pinch of salt for those who like it).
- Remove your foie gras slices or pieces then place them either on a plate or in a terrine and let cool, refrigerate, personally, I prepared it the day before for the next day at noon!!
- Enjoy after 10 minutes at room temperature with bread and wine of your choice, I presented my foie gras on hot toast, pepper or 5-peppercorn blend from the mill, apple compote in cubes with honey, and mesclun salad dressed with cane vinegar and vanilla!