Sautéed Duck Foie Gras with Sesame

Preparation info
  • Serves


    • Difficulty


Appears in
Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

  • About


  • 4 × 2 oz (50 g) slices duck foie gras
  • salt and freshly ground black pepper


  1. Season the slices of foie gras liberally with salt and pepper.
  2. Heat a dry frying pan until it is red hot. Fry the liver on both sides. Lift the slices on to kitchen paper to drain.
  3. Discard the foie gras fat in the frying pan and sauté the pine kernels, celery and tomato for a few seconds.
  4. Spoon this garnish, with a pinch of five-spice powder an