FOIE GRAS WITH BALSAMIC
Foie Gras with Balsamic
Why do I love foie gras so much? Why? I hate liver. But there is absolutely no other flavor on earth that compares. I even like it in ice cream. My favorite way to eat it is seared Foie Gras with Balsamic. When perfectly prepared, the voluptuous experience of the subtle earthiness explodes in my mouth like hot silk. Smooth on the inside and slightly crunchy on the outside, the flavors explode with a duet of sweet and tart tang. I learned this love from my parents, both of whom are chefs and introduced me to culinary exploration at a young age.
As an adult, I’ve started eating keto. Luckily for me, foie gras is basically a fat bomb of high fat with moderate protein. I didn’t have to give up the sybaritic pleasure of Foie Gras with Balsamic in my new way of eating. While I used to pair foie gras with elaborate sweet compotes, I now stick with the simpler but more luxurious combination of good balsamic vinegar accentuating the flavors of the liver. This recipe omits the filler of bread, which usually accompanies it to stretch out the dish, making it gluten free and low carb.
My friend Bianca and I learned the love of foie gras from our parents. Unlike many daughters of chefs, both our mothers and fathers are.
I think that foie gras is an indulgence like no other. Elegant and romantic, nothing sets the mood like liver (for reals). Make it to woo your sweetheart, knowing Pharaoh’s and French kings dined on this favorite dish. Turn up the Bangles, light some candles, and indulge in the fatty goodness of the foie gras. I think my parents may have done this twice. Well, they didn’t know to Walk Like an Egyptian when my sister and I were born. The rest of the time, the shared it the foie with us an appetizer.
This picture of foie gras literally makes my mouth water.
Are you the child of a chef or a chef? Let me know by commenting on Instagram about how you first tasted the glory that is foie gras.
Less than 5 minutes
Less than 5 minutes
4 2-ounce pieces of foie gras
Dash pink Himalayan sea salt
Grind fresh black pepper
2 tablespoons aged balsamic vinegar of Modena
- Using a sharp knife, lightly score surface of each piece of foie gras with a diamond pattern.
- Heat a cast iron skillet until very hot (not quite smoking)
- Place each piece of foie gras into the skillet, and sear for 2 minutes.
- Flip and cook for another minute.
- Immediately remove from heat and place on a warm platter.
- Sprinkle salt and pepper across top of dish.
- Pour vinegar on and around pieces.
Don’t have this type of balsamic vinegar? Reduce a grocery store version by half to use.
If you must have bread, use my Toasted Mug Bread for serving.
Frozen chunks can be purchased online for less cost than a lobe.
NUTRITION BREAKDOWN, EACH SERVING
Net carbs: 2 grams
Total carbs: 3 grams
Fiber: 1 gram
Fat: 24 grams
Protein: 6 grams
Glycemic load: 1