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Foie gras

klaus.sebok

I have never done it, but I'd like to know if anybody tried poaching foie gras and than frying it.

Or did anybody try any other methods?

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HammeredChef_DEFINITELY_does_NOT_work_at_22134

you are referring to the "classic tourchon" for foie gras http://www.foodnetwork.ca/recipe/torchon-style-foie-gras/8134/ I like it both ways however, I think you will find the flavor better in the tourchon, don't get me wrong a perfectly seared piece of foil gras is magnificent.....PERFECTLY SEARED are the key words...it can turn into a puddle of duck fat in mere seconds.....

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