Pan Seared French Goose Liver Recipe

August 21, 2015 Pan Seared Goose Liver Recipe @TheRoyaleIndia 2265 0 0

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Foie gras (‘fat liver’ in French) is a famous delicacy from the beautiful land of France. It’s rich and buttery flavor is delicate and mouthwatering, much unlike a common goose or duck liver. Foie gras is pretty expensive and is made of the liver of a goose that has been specially fattened by force feeding. Although most people are not very confident while cooking this delicate and expensive piece of liver, but with little care they can make scrumptious recipes just like a pro

With a decadently rich hint of a distinct sweetness, the fat in the goose liver melts at body temperature. So, when it reaches your mouth you can expect this semi-solid dish to slowly melt leaving a flavourful coating on your tongue.

Goose Liver @TheRoyaleIndia



  • With a 150 gm (6 oz) goose liver
  • 1 teaspoon raspberry vinegar
  • Salt and pepper for seasoning
  • 2 teaspoon refined flour for dusting
  • 1 teaspoon olive oil for dressing
  • 25 gm (1 oz) assorted lettuce

For the fruit compote

Fruit Compote @TheRoyaleIndia



  • 25 gm (1 oz) apricots
  • 25 gm (1 oz) prunes
  • A pinch of cumin powder

For the raspberry reduction

Raspberry Reduction Ingredients @TheRoyaleIndia


  • ¼ cup beetroot juice
  • 1 ¼ tablespoon raspberry vinegar
  • ¼ teaspoon liquid glucose
  • ½ teaspoon sugar


1. Marinade the liver with salt, pepper and raspberry vinegar
2. Heat up a skillet till its smoking hot and dust the pieces with flour

Searing Foie Gras @TheRoyaleIndia


3. Now carefully sear both the sides of the piece with olive oil
4. Heat for about 30 seconds to a minute per side for a nice and deep brown colour
5. Prepare the fruit compote by heating diced prunes and apricots with cumin powder
6. For the raspberry reduction, mix all ingredients and bring to boil
7. Reduce it to half its original quantity
8. Place the liver pieces on the nicely arranged serving dish along with fruit compote at the base
9. Now drizzle some raspberry reduction and serve immediately

Pan Seared Foie Gras @TheRoyaleIndia



  • Because of its sweetness and richness, foie gras pairs pretty well with a variety of fruity and jammy flavours
  • It is quiet difficult to cook thin slices of foie gras properly as the fat in the goose liver is very fragile. So, you can make slices almost half an inch thick.

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Categories: Food and Drinks, Recipe Corner