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.
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.
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.....
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