Recipe for Pan-Seared Foie Gras - on green lentils with pear

Recipe for Foie Gras Poêlé - pan-fried liver on green lentils with saffron-poached pear.

 

Preparation time: 20 minutes

Serves 4

 

INGREDIENTS

 

4 large slices of foie gras, 70g each

100g green Puy lentils

1 carrot, peeled and diced (brunoise)

1 Roscoff onion, peeled and chopped

30g butter

1 sprig of thyme

1 bay leaf

1 litre broth (from a cube)

1 cinnamon stick

1 star anise

2 Comice pears, peeled

50 cl water

125g sugar

1 pinch of saffron powder

A few sprigs of chervil

Fleur de sel and ground pepper

 

UTENSILS

 

- 2 saucepans + 1 spatula + 1 spider strainer

- 1 plate + 1 frying pan

 

RECIPE

 

Step 1

Melt the butter in a saucepan, then add the Roscoff onion and carrot. Sweat them, then add the lentils. Do not add salt, as this will hinder cooking. Pour in the broth and add the cinnamon, star anise, thyme, and bay leaf. Cook for 30 minutes. Add more broth as it cooks. At the end of cooking, remove the herbs, season with fleur de sel, and set aside.

 

Step 2

Cut the pears into quarters and remove the core. Pour the water, sugar, and saffron into a saucepan, bring to a boil, and immerse the pear quarters. Cook for 6 minutes until tender.

 

Step 3

Place the foie gras slices, previously seasoned with fleur de sel and freshly ground pepper, in a hot frying pan. No oil or butter is needed. Sear them, then lower the heat and cook for 3 to 4 minutes. Once cooked, place them on a plate lined with paper towel.

 

Step 4

Reheat the lentils, place them in a deep dish, then harmoniously arrange the foie gras slices and pear quarters on top. Garnish with chervil sprigs.

 

Enjoy!