French Foie Gras

Foie gras is a culinary delicacy made of the liver of a duck or goose that has been specially fattened. Though French foie gras has been enjoyed for centuries, it has recently become more popular in the United States, appearing on menus in many upscale restaurants.

This creamy, rich appetizer is perfect for a special occasion and is surprisingly easy to prepare.


– 7-8 ounce piece of French foie gras
– Salt
– Cracked black pepper
– 1 tablespoon light olive oil
– Baguette slices
– Crème fraîche


1. Preheat the oven to 500 degrees.

2. Season the foie gras with a generous pinch of both salt and pepper.

3. Heat the oil in an oven-safe skillet over high heat.

4. Add the foie gras to the skillet and cook for about 2 minutes, until it is golden brown on both sides.

5. Transfer the skillet to the preheated oven and cook the foie gras for 4 more minutes.

6. Remove the skillet from the oven and let the foie gras rest for a few minutes before slicing.

7. Slice the foie gras into several slices. Serve it with baguette slices and crème fraîche.