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6 to 8
as a First Course or 4 as a Main courseMedium
Published 1987
Roasting foie gras produces a special texture: The outside of the liver becomes slightly crunchy, but the interior remains creamy. For roasting, I prefer a perfect large lobe. (I save the smaller one for a quick light dinner for two the following day.)
Serve this dish with Michel Guérard’s Pureed Celery Root With Apples. It should be accompanied by a chilled rich and golden Sauternes.