Pan-Fried Foie Gras
Foie gras is too rich to enjoy on a regular basis. But finding a raw lobe of it in Briançon on our way back to Italy was special. Too good to be true. Worth uncorking a nice bottle of Muscat de Rivesaltes for : part of it to go to the duck liver and the other down to mine.
Poêlé ou mi-cuit en terrine : that was the question. And I finally settled on the former as it would require less work and since it is not easy finding raw duck liver we might as well make the most of it.
Good thing about pan-frying raw duck liver is that one needn't be too meticulous with the de-nerving. Though I would still do it as it is unpleasant flossing your teeth with nerves as you eat your liver.
I served the Pan-fried Foie Gras with a Green Bean & Baby Spinach Salad. With fresh raspberries and good Balsamic Vinegar on the salad. And for the liver, a sauce made of Red Wine, the sweet Muscat wine, chicken stock, bits of foie gras, seedless grapes and Raspberry Vinegar. With toasted bread on the side. Yummy.
Vongole and Gambas Starter (ate too much as usual)