Foie Gras, Maybe for Brunch or Dinner
Foie Gras is one of those things that, if you like it, there is almost nothing on the planet that will come even close to that flavor. And if you’re one of those that for many reasons don’t like it, well it does mean more for those of us who do. And when you have a lovely daughter who sends you two very large foie gras, that’s something to celebrate.
This foie gras is set up to be either a brunch or dinner, combined with hash browns, a few sugar snap peas, plenty of bacon and a little parsley. It works very well in either capacity. The snap peas and bacon can be done a little ahead of time (I like to make my bacon with a little water. It works really well that way.) The hash browns get finished as close as you can to the foie gras, and it all comes together rather quickly on a plate.
The foie gras is a delicate thing to cook. First, get it warmed as close to room temperature as you can. Add a little salt and pepper. Then, using the highest heat you can get on your stove, sear it for two minutes on one side and just a minute or so on the other. That way, the foie gras stays nice and firm and doesn’t turn into liquid, which obviously is a real no-no. This is one of those lunches or dinners you will crave forever more.
- Foie gras (I used one for this recipe but you can make them smaller and get up to four from a two-pack.)
- Hash browns (cooked as directed into patties)
- Sugar snap peas
- Salt and pepper
- With the hash browns and peas cooked and ready (I just sauteed the peas with a little brown butter) and the bacon also done, you're ready for the foie gras.
- Cook the foie gras for two minutes one one side and a minute on the other, using the very high heat and be prepared for quite a bit of smoke.
- Prepare on a plate and sprinkle some parsley over the top and one the side.