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How To Make Sautéed Foie Gras

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How To Make Sautéed Foie Gras
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Sautéed Foie Gras recipe. This easy recipe for sautéed goose liver is served with caramelized apples. The combination makes it an unforgettable alternative appetiser. Enlarge Sautéed Foie Gras recipe. This easy recipe for sautéed goose liver is served with caramelized apples. The combination makes it an unforgettable alternative appetiser.
Serves:
2 to 4
Preparation Time:
5 minutes
Cooking Time:
15 minutes
Total Time:
20 minutes

Step 1: You will need:

  • 1 loaf of foie gras (goose liver)
  • 1 granny smith apple, peeled and cut into sections
  • 1 tbsp sugar
  • 2 tbsp oil
  • 15 g butter
  • 2 tbsp flour
  • 1 tbsp chives, chopped
  • some coarse salt
  • some salt and pepper
  • 2 frying pans
  • 1 knife
  • 1 cutting board
  • 1 spoon
  • 1 tray
  • 1 spatula

Step 2: Prepare the paté

Cut the liver into slices of about 2 centimetres thick. Next, season the pieces with salt and with pepper. Sprinkle with flour on both sides. Don't keep the liver out of the fridge for too long. It will get too soft and be difficult to work with. Place the seasoned pieces onto a tray.

Step 3: Prepare the apples

Place a frying pan onto a high heat. Allow it to warm through. Add a little bit of the oil and let it heat through as well. When hot add the apples. Move them around so that they brown evenly. Sprinkle over the sugar. Shake and toss the pan occasionally to assist even cooking. Cook the apples until they become nicely caramelized.
Remove them from the pan and place onto a tray.

Step 4: Cook the liver

Place a second saucepan onto a medium high heat. Allow it to warm through only slightly. Add a drop of oil, then the pieces of liver. Let them cook for about 1.5 -2 mins on each side. Be very careful they don't burn! Cook the livers so that the middle is medium done. Remove them from the pan. Transfer them onto a tray and set aside.

Step 5: Garnish and serve

Spoon the caramelized apples onto a serving plate and put the warm liver on top of the apples. Garnish with a little of the rock salt and chives and serve immediately whilst still warm.
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Tips & Comments
  1. sfelicio

    Excellent recipe, very nice combination!

  2. chopchop1965

    Cooking foie gras 2 minutes per side?.....No. Cook it for a few seconds on each side at high heat without the flour. Foie gras should be cooked at room temp and be cut about 1 inch thick.....high heat and just a few seconds per side. I've been cooking it like this for 15 years and it has always been great...oh, no oil either, foie gras is full of fat and you won't need any extra in your pan. Most importantly....have fun!

  4. Anonymous

    It is a good idea to know a little more than this video shows prior to making this liver. If you mess up this could be an expensive mistake. Hudson Valley Duck Livers cost about $75 plus shipping. Goose livers cost more (not sold at Hudson) This dish as shown would have a personal cost of $20+ per serving. (this is generally I only prepare it at Christmas/Special occassions) If you cook this liver in a hot skillet for 1.5 to 2 minutes on each side as this video states, there will be nothing left of the liver, it will almost melt away! Try Hudson Valley Foie Gras for research. It's on the Internet.