Foie gras is considered a delicacy and due to its elevated price is also a luxury product.
Although pan-seared foie gras or foie gras poêlé is delicious on its own, we like to elevate this dish and today we are using artichokes to serve this impressive appetiser.
The richness of this dish comes from the pairing of the foie gras and the artichokes and the combination of their unusual flavours make it an exquisite starter!
Before starting this recipe, familiarise yourself with how to make the artichokes barigoule and the crémeux. We promise you that this combination will not just stay a culinary inspiration but become reality in your kitchen. Use a non stick pan, ceramic or teflon, to fry your foie gras.
Foie gras vs faux gras
Before moving on with this recipe, it is probably good to clarify the controversy around this product. Nowadays the “fatty liver” is increasingly produced at farms without force feeding the geese. Besides there are high quality substitutes called faux foie gras which might never be as delicate in taste but it surely comes close.
Foie gras poêlé with artichokes
EQUIPMENT (click pictures for details)
- 4 pcs duck foie gras slices 60 gr each
- 120 ml artichoke crémeux
- 500 gr artichoke barigoule
- Fresh herbs
- Prepare the artichoke barigoule following the recipe attached.
- Prepare the artichoke cremeux following the recipe attached.
Prepare the foie gras
- Season the duck foie gras slices on both sides with salt and freshly ground pepper.
- Heat a Teflon pan over high heat and sear the foie gras without the addition of butter or oil.
- Baste the foie gras with the rendered fat until the centre softens and you get a deep brown colour on both sides.
- Transfer the foie gras onto a paper towel and let it rest for a minute.
Presentation of the dish
- Make a line with the artichoke crémeux. Place the pan fried duck foie gras in the centre of the plate.
- Arrange the artichoke barigoule on one side of the foie gras.
If your pan is hot enough you should have smoke when cooking the duck foie gras and rendering the fat.
Do not overcook the foie gras: if the foie gras begins to shrink significantly it means that it is overcooked.
Frozen or fresh duck foie gras slices are cooked in the same way.