Semi-cooked Foie Gras: Christmas Recipe

Ingredients:

• 1 lb. fresh duck foie gras
• 2 tsp. sea salt
• 1 tsp. sugar
• 1/2 tsp. black pepper
• 2 tbsp. brandy or cognac
• 1 loaf of crusty bread, sliced and toasted for serving
• 1 jar of fig spread or chutney for serving

Instructions:

1. Remove the foie gras from the fridge at least an hour before cooking to bring it to room temperature.
2. Preheat oven to 325°F (160°C).
3. With a sharp knife, cut the foie gras into 3/4-inch slices and season generously with sea salt, sugar, and black pepper.
4. Heat a cast-iron skillet or oven-safe pan over medium heat.
5. Once the pan is hot, add the seasoned foie gras to the pan and sear both sides until lightly browned, about 1 minute per side.
6. Add the brandy or cognac to the pan and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
7. Transfer the pan to the oven and cook for 5-7 minutes or until the foie gras is lightly browned on the outside and just warmed through the center.
8. Remove the pan from the oven and let the foie gras rest for a few minutes before serving.

Serving:

Slice the toasted bread and serve it alongside the warm semi-cooked foie gras. Add a dollop of fig spread or chutney on each slice of bread and top it with a slice of foie gras. Enjoy immediately!

Verdict:

Semi-cooked foie gras is a classic Christmas recipe that is sure to impress your guests. The combination of sweet fig spread and savory foie gras is a match made in heaven. This recipe is quick and easy to prepare, so it’s perfect for busy holiday gatherings.