2 Serves
15 Mins
Score the surface of the duck foie gras in a crosshatch pattern using a sharp knife to ensure even rendering.
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FrenchVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
9 µg / 2.4 µgFolate
58 µg / 400 µgCalcium
69 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
13 mg / 420 mgPhosphorus
195 mg / 1,250 mgPotassium
138 mg / 4,700 mgSodium
500 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
43 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
14 g / 20 gCholesterol
146 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Heat a non-stick skillet over medium-high heat until hot, then place the foie gras slices in the pan.
Sear the foie gras for approximately 60 to 90 seconds per side until a deep golden-brown crust forms, then remove from the pan.
Season the seared foie gras immediately with a pinch of salt and black pepper before serving.
22
g37
g7
g
Egyptian