Roasted

Roasting foie gras is another exciting way to cook the entire liver. Score it, season it, sear it, and pop it in the oven for a few minutes—just don’t forget about it, or no one will recognize it. Roasting is a little more tricky than poaching because the lobes can fall apart if you’re not careful. After searing, we add some thyme and garlic but you could add anything—shallots, rosemary, bay leaf, or just salt and pepper. It’s delicious.

Whole roasting and poaching is good for people who love the pure taste of foie gras and don’t need the crispy seared exterior of sautéed foie gras.