In France nothing says Christmas quite like Foie Gras. The fattened livers of both ducks and geese can be found on many Christmas menus.
This week I was treated to a Foie Gras preparation course by a young chef now working for Bruno Oger at La Villa Archange near Cannes (www.bruno-oger.com). Bruno obtained 2 Michelin Stars when at the helm of La Villa des Lys at the Majestic in Cannes.
Sebastian Curd, our young instructor pictured above, had us working with entire lobes of quality fresh duck foie gras from South West of France. We deveined, seasoned and let our preparations rest before cooking and straining excess fat. We then molded the liver into the terrine and cooled them in the fridge before sealing them with excess fat. Sebastian had saved part of one lobe that he cut into 1 inch slices and scored front and back before pan searing. Once cooked to perfection (seared on the outside and melting on the inside) he sprinkled them with fleur de sel and we immediately sat down to enjoy them on toasted French bread while still hot. This is a young chef who is passionate about food and who shares that passion on his days off. What a treat.