Tonight is my first attempt at duck and it came stuffed with the neck, heart, liver, etc. So thought I would take the opportunity to make my first foie gras.
Its turned out alot easier to make than the duck itself and was very tasty with crackers and cheese 🙂
Put a couple tablespoons of butter or duck fat in a small pan
While its getting hot and melting the butter, pat the liver dry and salt on both sides
Fry on each side for a minute or two
Set aside for the same amount of cooking time, then serve