Too busy to eat shellfish in France and did not have a chance to have foie gras. So bought a whole raw one to cook at home.
Cut into 1.5cm thick slices for searing, the rest mi-cuit to enjoy later.
Sear foie gras
Season slices with salt, pepper and sprinkle flour on top. Sear in stainless steel pan on high heat, without any fat. Fat will ooze out from foie gras, turnover after a minute, reduce to medium heat and sear for another minute, should be golden both sides. Rest in the pan for a minute to warm through. Serve with seared cooking apple.
Use of flour gives a crust to contrast with very soft middle of the slice of foie gras.
Mi-cuit foie gras
Place remaining pieces of foie gras in a terrine dish with lid, season with salt, rice wine, pepper and honey. Place in 60˚C steam oven for 1 hour, or longer if foie gras layer is thick.
Serve when cooled down, so fragrant when you open the lid, silky smooth texture, like it better than seared version.
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