Grilling goose foie gras

I am looking for guidance on whether goose foie gras can be grilled without turning it into a pool of melted fat. I plan to glaze it with maple syrup. Any suggestions are appreciated.

  • 4989 views
  • 2 Comments

2 Comments

Review our Code of Conduct
Don't send me emails about new comments
Mr_Vittles
Mr_Vittles February 12, 2012

Very high heat will be your friend here. Do it fast, and get it plated quickly. By grilled do you mean over a gas/wood fire or in a hot skillet. To be honest, a hot skillet may be better for this application, as the fire/gas can have variances in temperature which can lead to melting. A very hot skillet, made from something like carbon or cast iron will have a nice even temperature. Make sure to preheat it over a med-high heat for a few minutes to allow it to become smoking hot. 45 seconds on each side, then evacuate.

Review our Code of Conduct
Don't send me emails about new comments
bigpan
bigpan February 12, 2012

I agree- very hot and fast. I would leave the maple syrup for pancakes and just enjoy the soft tenderness of the foie gras. I have also marinated it in port which is very nice. Think outside the box and serve with a side taste of fig jam or.....

Review our Code of Conduct
Don't send me emails about new comments
Showing 2 out of 2 Comments Back to top
Recommended by Food52