Sautéed Foie Gras with an Onion Galette and Sauternes jus

Preparation info
    • Difficulty


Appears in

By AA Gill and Mark Hix

Published 1997

  • About

You may have difficulty in finding fresh raw foie gras: order it from a good butcher or game-dealer.


  • about 1 kg fresh duck or goose foie gras
  • 100 ml Sauternes or


Pre-heat the oil in a deep-fat fryer to 140°C. Mix the onions and flour in a bowl, then gradually add the milk to form a thick batter. Season with salt and pepper. Make 8 gaieties by using a serving spoon and dropping two or three spoonfuls of the mix at a time into the hot oil to blan