Here are three thoughts to help you succeed with the technique of sautéing foie gras. Foie gras, unsurprisingly, is very fat so pan-frying it requires the addition of no more. The livers must seal instantly otherwise they shrivel and shrink leaving you only rather expensive fatty blobs, so the pan must be very hot. Thirdly, sautéed foie gras is very rich so you won’t need much; design a dish where a small amount of foie gras will be countered by a larger amount of other ingredients.
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