Foie gras poêlé

Pan-seared foie gras is a simple but elegant French dish that is typically enjoyed on special and festive occasions. It is prepared with a thick slice of foie gras that is shortly seared, preferably on duck fat, and is then merely seasoned with salt and pepper. The juices from the foie gras are then usually combined with fresh or dry fruit, whiskey, and wines such as Riesling, Port, Sherry, or Sauternes. It is recommended to pair foie gras poêlé with dessert or dry wines.