Seared fresh foie gras (fat duck liver)

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.