Has anyone made foie gras before at home / as a chef at their restaurant?
I want to make a French theme dinner next week but holy crap I might have misjudged. I have some questions about the liver because the internet is giving me mixed answers
- Do you start searing it from the chiller or at room temperature
- Do you panfry the bread in butter or in the leftover oil after searing the foie gras (after leaving some to make the sauce)
- Do you start with a cold pan or hot pan
- And how thick should each foie gras slice be?
I'm seriously scared I'll cook it till it becomes just oil or a chaoda piece 😭😭