Slice and Fry Foie Gras

Heat the blade of a very sharp, long, thin knife in boiling water, and slice each lobe of foie gras at an angle, into four escalopes (approximately 100g each). The slices must be thick as the edges melt when fried. Season each slice on both sides with salt and pepper. This surface cooks off, so use double the seasoning you normally would for steak, and push it in with your fingers.

Heat a heavy-based frying pan until it is very hot. Test by throwing in a drop of water, which should sizzle and evaporate (if the drop slides across the surface, the pan is too hot). Place the escalopes of foie gras directly into the pan (no oil). Open all the windows, as the pan will smoke a lot. The loud sizzling is very impressive – don’t be afraid of it.