Fatty Liver
This Foie Gras recipe is a French delicacy and is made from goose liver or duck liver which has been fattened especially to produce this classic and well-known French food. Foie Gras recipes are usually kept for special occasions and celebrations and not often used as day-to-day dishes for family meals, but hey, who's watching!
Two methods for the same ingredients and an incredible fruit sauce called a coulis to drizzle on top! Try this delicious recipe Duck Foie Gras With Truffles too.
It is produced mostly in the South West region of France and some in the Alsace region.
How Is Foie Gras Made?
The liver from these specially bred ducks is much richer than ordinary liver and has a more delicate, buttery flavor with a creamier texture.
It is often served in the form of a mousse, as a paté with toast or French bread, or on its own with a steak.
Foie gras recipes are of course part of French cuisine and very popular in restaurants but it is difficult to find fresh foie gras if you wish to make foie gras recipes, even when in France.
You can often purchase Foie Gras in cans or tins from specialty food shops and these will keep for years in a cool pantry or cupboard.
More Recipes To Enjoy
📖 Recipe
Prep Like a Pro
Before you start cooking, chop, measure, and prep every ingredient, and gather your tools.
This simple habit reduces stress, prevents overcooking, and instantly improves your meals. Mise en Place - "Everything in its place."
Foie Gras Recipe Potato Stacks Divine
Ingredients
- 1 lb foie gras cut into ¼ inch slices
- 1 tablespoon butter
- 10 oz potatoes small peeled
- 3 tablespoon white wine vinegar add 1 more tablespoon - optional
- Salt and pepper
- Fresh chives to garnish
Sweet Fruit Coulis
- 1 cup fruit mix combination of peaches, mango, pomegranate seeds, cranberry, pineapple
- ½ tablespoon lemon juice
- 1 tablespoon icing sugar Add as much as you need to taste sweet enough for you!
- 1 tablespoon fruit liqueur
Instructions
Method One:
- Cut the potatoes into thin slices.
- Melt the butter in a heavy-bottomed pan.
- Make four stacks or mounds of overlapping potatoes in the pan and press them down.
- Sprinkle with salt and pepper and cook gently until the bottoms are golden brown. Turn and cook the other side until it is browned.
- Place the potato cakes on a baking tray lined with parchment paper and put them into a warm oven.
- Season the foie gras with salt and pepper.
- Prepare a nonstick frying pan over high heat then place the foie gras slices in the pan and cook for about three minutes on each side.
- To serve, place the potato cakes onto warm plates and place slices of the foie gras on each one.
- Make a sauce by pouring the vinegar into the pan and bring to a boil, scraping the pan as you do to encourage all the meaty flavor to be transferred to the sauce. Pour over the foie gras and garnish with the chives.
- For a gastrique sauce which would make it a sweet and sour finish, mix step nine with the fruit coulis after it is finished. See how to make gastrique sauce in the notes below.
Method Two:
- After peeling or washing potatoes, boil them until tender.
- Mash the potatoes the way you like best.
- Add a little milk or cream and butter.
- Make stacks of mashed potatoes that match the width of your foie gras.
- Place the potato stacks on a baking tray lined with parchment paper and keep warm in the oven.
- Prepare foie gras as above and continue with the potato stacks as above.
- Serve with the fruit coulis.
How To Make The Fruit Coulis
- Place the fruit in a food processor or blender and process to a smooth purée.
- For a particularly smooth coulis, press the purée through a fine sieve to remove the seeds.
- Stir in the lemon juice, and sweeten to taste with the sugar.
- Add a little fruit liqueur if you wish.
- If the sauce is too thick simply add a little water.
Notes
The Acidity: The pan is deglazed with vinegar (such as apple cider, sherry, or red wine) or citrus juice.
The Balance: The mixture is simmered and reduced until it reaches a thick, syrupy consistency, much like a light glaze or jam.
Loved it, tweaked it, or not your "cup of tea"... I’d really love to hear how it went for you.