The most direct method involves cutting the raw liver into thick slices and searing them in a very hot, dry pan for about 60 seconds per side until the outside is caramelized and the center remains soft and rare.
Foie gras is prepared in several classic styles depending on whether the liver is served hot or cold: fuagra recept vikipedija
Cooked foie gras is pureed with butter, cream, or brandy to create a smooth, spreadable texture often served on toast or crackers. Classic Flavor Pairings The most direct method involves cutting the raw
Because of its extreme richness, it is traditionally served with acidic or sweet accompaniments to balance the fat: or brandy to create a smooth