So how to prepare foie gras ?
Sterilised (for longer conservation) or lightly cooked (in a terrine or vacuum-packed) for a more immediate meal, it may also be enjoyed hot: just sear fresh foie gras in a frying pan and get ready to indulge!
Add a sweet note by deglazing the pan with raspberry vinegar or walnut wine. …And a sprinkling of fleur de sel to titillate the taste buds!
In the Périgord, foie gras is often enjoyed accompanied by a glass of Monbazillac or sweet Bergerac wine.