Foie gras is always on of my list of favorites.
I order it whenever I see it in the menu, cooked different ways, dressed with the most incredible ingredients, always accompanied by beautiful wines.
For some reason I don't cook it so often, but this time I prepared a handful of "expensive fat"(approx 2 lbs), which end up in my fridge due to the generosity of a guest,
who showed up late for dinner.
Thank you Cami!
I've choosen to cook the foie gras very simple, just cut in 3 oz medallions, salted and peppered, simply seared about 35 seconds on each side on a hot pan.
Make sure that your kitchen is vented, open few windows, if any :)
For the base, I had brioche , lightly toasted, smeared with some Sicilian orange marmalade.
For the topping I made some sauteed onions with a touch of aged balsamic vinegar and cracked black peppercorns.
Assembly the dish as pictured, and you just made a spectacular dish in minutes.
For wine, I've got a bottle of chilled Moscatel de Málaga by Jorge Ordóñez & Co. .
Enjoy it !
PS. It can be a great Valentine's Day appetizer, if you are on budget and cook at home (like I do).
