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Wine with food: Roast duck liver on brioche alongside a glass of Sauternes wine.

Foie gras de canard (fried duck liver)

Foie gras de canard is the epitome of French festive cuisine and impresses with its incomparable texture. In this recipe, the fresh duck liver is fried briefly and hot in a pan until it has a golden brown crust and a melting center. This preparation is the most honest way to enjoy the quality of the product. Together with a noble sweet Sauternes or a Riesling Auslese, you will experience a pairing that harmoniously combines opposites. A luxurious pleasure that becomes an unforgettable experience with the right temperature and the right wine accompaniment.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizer
Cuisine French
Servings 2 Servings
Calories 480 kcal

Cooking utensils

  • 1 Coated pan
  • 1 Sharp knife
  • 1 Kitchen paper
  • 1 spatula

Ingredients
  

  • 4 Slices of fresh duck liver approx. 60 g each, well chilled
  • Coarse sea salt Fleur de Sel
  • Black pepper from the grinder
  • 2 Slices of brioche
  • Some flour optional

Preparation
 

PREPARATION:

  • The duck liver slices must come straight from the fridge.
  • Lightly score the surface crosswise with a sharp knife.
  • Pat the slices dry on kitchen paper.
  • Toast the brioche in a toaster or in the oven until golden brown.
  • Prepare the fleur de sel and pepper.

COOKING STEPS:

  • Heat the pan without fat over a high heat until very hot.
  • Optionally, lightly dredge the liver slices in flour and pat down.
  • Carefully place the slices in the hot pan.
  • Sear on the first side for approx. 60 to 90 seconds.
  • The escaping fat is completely normal and intentional.
  • Carefully turn the slices.
  • Fry for a further 45 to 60 seconds on the second side.
  • The center should still be pink and soft.
  • Remove the pan from the heat immediately.

DIRECTIONS:

  • Drain the fried slices briefly on kitchen paper.
  • Place the toasted brioche on the plates.
  • Carefully place the foie gras on the brioche.
  • Immediately sprinkle with fleur de sel and fresh pepper.
  • Garnish with a few drops of old balsamic vinegar if desired.
  • Serve immediately while the liver is hot.

SUPPLEMENTS:

  • Toasted brioche
  • Fig jam
  • Lamb's lettuce with walnut dressing

Nutritional values per portion

Calories: 480kcalCarbohydrates: 15gProtein: 12gFat: 42g
Keyword Appetizer, Duck liver, Foie Gras, France, Fried, Gourmet, Luxury kitchen, Sauternes, Wine with food
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