Foie gras is a symbol of French Christmas, always accompanied by a golden sweet wine from Bordeaux, Sauternes. It also remains a symbol of a luxurious feast at any other time of the year, as an exquisite appetizer or main course. Knowing the love of the French for foie gras, which does not end out even under the influence of the most zealous fighters for the rights of ducks and geese, the great French pastry chef Pierre Hermé created a unique macaroon with a taste of foie gras and chocolate. And the French, in response to the fighters for the birds’ rights erected the monument to geese in the small town of Sarlat, the French capital of foie gras, and annually hold a holiday that can jokingly be called “Thanksgiving Goose Day.”
- Prep time: 10 minutes
- Cook time: 5 minutes
- Serves: 1
- Difficulty: easy
- Course: appetizer
- Cookware: frying pan
- Cuisine: French
Ingredients
- 1 slice of baguette
- 40 g foie gras
- 40 g onion jam
- freshly ground black pepper
- salt
Cooking method
Step 1
Salt and pepper the foie gras. Put the frying pan on high heat. When it is well heated, add the foie gras and fry on one side for 1 minute until golden brown. Turn the foie gras over and fry for another 1 minute, occasionally braising with fat from the pan. When foie gras is ready it should be pale pink on the inside and golden brown on the outside.
Step 2
Dry a piece of baguette in the oven. When it’s cool, spread with onion jam and top with foie gras. Serve warm.
My tips and tricks:
There is nothing that could replace foie gras. A whole liver weighs about ½ kg and is 90% fat, so you don’t need oil for frying. It would be as if you took a piece of bacon and fry it in oil 🙂
- 1 slice of baguette
- 40 g foie gras
- 40 g onion jam
- freshly ground black pepper
- salt
- Salt and pepper the foie gras. Put the frying pan on high heat. When it is well heated, add the foie gras and fry on one side for 1 minute until golden brown. Turn the foie gras over and fry for another 1 minute, occasionally braising with fat from the pan. When foie gras is ready it should be pale pink on the inside and golden brown on the outside.
- Dry a piece of baguette in the oven. When it's cool, spread with onion jam and top with foie gras. Serve warm.