Foie gras with caramelized onion
Cooking time :
Total time :
- 450 g of foie gras
- 5 g of salt,
- 10 g of pepper,
- 3 big onions peeled and sliced thinly,
- 1 lump of sugar,
- Salt and pepper
Progression
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.