Foie Gras a La Hongroise

Serves 5 – 6

Ingredients

• 1 duck fois gras, 1.5 lbs (buy online)
• 3 yellow bell peppers seeded and "julienned"
• 2 tomatoes cubed
• 1 onion thinly chopped
• 1 garlic clove minced
• 1 tablespoon of minced parsley
• 1 teaspoon of goose or duck fat
• 2 teaspoons of salt
• 1/2 teaspoon of freshly ground pepper
• 1/2 teaspoon of paprika powder

Instructions

Slice the foie gras into pieces of about 1.5 ounce, salt and pepper the slices on each side.

Using a heavy frying pan, melt the goose or duck fat on high heat and sear the sliced foie gras until golden, about 1 minute on each side. Keep the slices warm between 2 heated plates.

Using the same pan on low heat, sautée the onion, the bell peppers, the tomatoes and the garlic. Salt then cook for 5 minutes. Add the paprika and the parsley at the end of cooking time.

Place the foie gras slices on top of the vegetables. Serve immediately.