This is for me the
best way to cook foie gras to get the best result: brown outside and tender firm inside.
1. In a steam oven at
180˚C (or add a shallow tray of boiling water in a normal oven), steam still frozen sliced foie gras, around 1-1.5cm thick, until just turns
soft and oil starts to come out, around 5 minutes.
2. Remove oil, sear foie
gras on a super hot metal plate for 15 seconds each side.
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