How to Cook Duck Liver:
- Gently cross-cut surface and season with salt, quickly sear in a pan on each side.
- Pair with toasted fig bread, serve with steak, top on a burger, or with sautéed apples.
Pan-seared Duck Foie Gras Slices
1/2 pack raw duck foie gras slices
2 tsp cooking oil
1.5 tbsp apple cider vinegar
1/2 tsp sugar
Salt and pepper
Rub foie gras slices with salt and pepper to season.
Heat oil in a pan over medium heat.
Cook foie gras slices for 30 seconds to one minute or until golden in color on each side.
Transfer to a plate with a paper towel to drain excess fats.
On the same pan, remove some of the fats and add in the apple cider vinegar with sugar to make the sauce.
Once boiled, pour over the slices.
Serve and enjoy!
Shelf life: Up 7 days when kept frozen at 0°C and 4°C.
Storage: Once opened, store in the freezer and consume within 3 days.