Seared Foie Gras
- 4 slices foie gras, about 60 g each
- 2 tablespoons (30 ml) flour (optional)
- Salt and pepper
- Season the slices of foie gras with salt and pepper. Dust with flour on both sides and shake off any excess.
- In a non-stick skillet, over high heat, sear the foie gras slices for about 1 minute per side. Quickly remove from the pan.
- Top each bowl of soup with a slice of foie gras and drizzle all around with the cooking fat.