To be honest, this was a total improvisation - hardly even a “recipe.” In last year’s New Year foie gras video, there was a step about “trimming the liver” — cutting the edges neatly so the piece stays even and attractive when seared. Well, from those trimmings of goose liver this salad unexpectedly came to life. We hadn’t planned it :) But I thought - a handful of foie gras and some fruit already make a whole dish. Very quickly, as a “bonus,” almost on the fly, we created and filmed this recipe. And flavor-wise, it turned out no worse than the main one.
I used the fruit I had on hand. I skipped salad leaves, though at first I considered them. Grapes, figs, and apples all pair beautifully with goose liver. Extending the list, you could add melon, pear, persimmon, pomegranate seeds, pineapple, or even dates.
Caramelize some of the fruit and leave some fresh. Slice the foie gras and sear it lightly, seasoning with salt and pepper. That’s it! For extra aroma, instead of black peppercorns, try long pepper (pippali or Indonesian) — it has a more delicate flavor.
I used the fruit I had on hand. I skipped salad leaves, though at first I considered them. Grapes, figs, and apples all pair beautifully with goose liver. Extending the list, you could add melon, pear, persimmon, pomegranate seeds, pineapple, or even dates.
Caramelize some of the fruit and leave some fresh. Slice the foie gras and sear it lightly, seasoning with salt and pepper. That’s it! For extra aroma, instead of black peppercorns, try long pepper (pippali or Indonesian) — it has a more delicate flavor.
