– Raspberry or sherry vinegar
– 2 slices of fresh Foie gras
– 1 apple
Slice the fresh duck or goose liver into slices that are slightly thicker than half a centimeter.
Heat a dry frying pan over high heat.
Place the slice(s) of foie gras in the pan and cook for 4 to 5 minutes. Wipe the pan clean and flip the foie gras. Cook according to your taste.
Remove, salt and pepper the foie gras, and drizzle with the chosen vinegar.
Accompaniment: slice the apples, sauté them in a little butter in a frying pan, and sprinkle with a little nutmeg. Serve hot.
– 1 Set of 3 frying pans – Check out our selection of the best frying pans.
– 1 kitchen scale – Check out the top-rated kitchen scales.