sautÉed foie gras
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Foie Gras recipes are usually kept for special occasions and
celebrations and not often used as day to day dishes for family meals.
Foie Gras is a French delicacy and is made from the liver of
a goose or duck which has been fattened especially to produce this classic and
well known French food. It is produced mostly in the South West region of
France and some in the Alsace region.
According to French law it is made from the liver of the
duck which has been fattened by force feeding or gavage feeding as it is known.
It is sometimes produced by natural feeding outside of France.
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.
The liver from these specially bred ducks is much richer
than ordinary liver and has a more delicate flavour. It is often served in the
form of a mousse, as a paté with toast or French bread, or on its own with a
You can often purchase Foie Gras in cans or tins from
speciality food shops and these will keep for years in a cool pantry or
If you have a celebration or special occasion here is an
easy way of cooking it is as follows:
(450g) 1lb foie gras cut into 1/4 inch slices
1 tbsp butter
10oz (275g) small potatoes peeled
3 - 4 tbsp white wine vinegar
Salt and pepper
Fresh chives to garnish
Cut the potatoes into thin slices.
Melt the butter in a heavy bottomed pan.
Make four 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
Place the potato cakes on a baking tray and put
into a warm oven.
Season the foie gras with salt and pepper.
Prepare a non stick frying pan over a high heat
then place the foie gras slices in the pan and cook for about three minutes on
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 the boil, scraping the pan as you do to encourage all the meaty flavour to
be transferred to the sauce. Pour over the foie gras and garnish with the
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