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As I mentioned in our Facebook group, I recently visited Myronivsky HP and the Foie Gras brand, where we filmed some short New Year’s video recipes. Honestly, it was my first time cooking on camera — I was nervous, but I cooked, explained the steps, and then fed everyone afterward :) Here’s what we made.
I chose a very simple and classic recipe: zest, honey, and port. Figs and foie gras are truly best friends.
Ingredients
cooking
A few important notes for the recipe:
- Always remove the vein that connects the two lobes of the liver. This is crucial, because if left in, the dish will taste bitter.
- To prevent the foie gras from “melting away,” carefully trim the edges, almost as if cleaning it up. This helps the piece keep its shape while frying.
- When cutting zest from a mandarin, make sure to remove all the white pith - it’s bitter. Only the orange peel should remain, which you slice into thin strips.
cooking
A few important notes for the recipe:
- Always remove the vein that connects the two lobes of the liver. This is crucial, because if left in, the dish will taste bitter.
- To prevent the foie gras from “melting away,” carefully trim the edges, almost as if cleaning it up. This helps the piece keep its shape while frying.
- When cutting zest from a mandarin, make sure to remove all the white pith - it’s bitter. Only the orange peel should remain, which you slice into thin strips.
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