Seared Foie Gras with Apricot Relish
Instructions:
- This fatty, creamy goose or duck liver may have fancy restaurant overtones, but nothing could be easier to fix—with a well-seasoned cast-iron skillet and good ventilation. Look for smooth, pinkish, compact, small lobes. Makes 8 servings
- One 2-pound lobe foie gras, well chilled
- Apricot Relish
- Run very hot water over a sharp chef ’s knife until the blade is quite hot. Slice the foie gras into 3â„4-inch-thick slices, making 2 or 3 slices before reheating the knife under hot water. Place the slices on a platter, cover with plastic wrap, and refrigerate for at least 1 hour or up to 24 hours.
- Heat a large, well-seasoned cast-iron skillet over high heat until smoking, about 5 minutes. Slip several strips of foie gras into the skillet; keep the others in the refrigerator. Cook until browned and crisp on the outside (but soft to the touch), no more than 1 minute. Turn with a metal spatula and cook until browned, about 1 additional minute.
- The strips will have rendered a great deal of fat. Transfer to serving plates, pour off the fat in the pan, and continue frying more. Serve with the Apricot Relish.