French Seared Duck Liver with Truffle Oil

Introduction

Master the art of cooking Seared Duck Liver with Truffle Oil on the Arteflame grill. This delicate French delicacy is beautifully seared at high heat to lock in all the flavor and then finished to perfection on the flat griddle cooktop. Drizzled with fragrant truffle oil, this elegant dish is packed with luxurious taste and texture. Follow this step-by-step guide to impress your guests with a restaurant-quality dish made entirely on your Arteflame grill!

Ingredients

• 4 slices of fresh foie gras (duck liver), about 1/2 inch thick
• 2 tbsp unsalted butter
• 1/2 tsp coarse sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp high-quality truffle oil
• 1 tbsp finely chopped chives (for garnish)
• Optional: 1/2 tsp balsamic glaze for extra flavor

Instructions

Step 1: Fire Up Your Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the soaked napkins.
3. Light the paper to ignite the firewood and let the grill heat up for about 20 minutes.

Step 2: Prepare the Foie Gras

1. Pat dry the foie gras slices with a paper towel to remove excess moisture.
2. Season each slice with coarse sea salt and freshly ground black pepper.

Step 3: Sear the Foie Gras

1. Place the foie gras slices directly on the center grill grate for an intense sear at 1,000°F.
2. Cook for about 30-40 seconds on each side until a crispy golden crust forms.

Step 4: Finish Cooking on the Flat Griddle

1. Move the seared foie gras to the flat cooktop griddle to finish cooking to the desired doneness.
2. Remove the foie gras when the internal temperature is about 15°F below your target temperature, as it will continue cooking after removed from the grill.

Step 5: Plate and Garnish

1. Drizzle each foie gras slice with high-quality truffle oil.
2. Garnish with finely chopped chives and a light drizzle of balsamic glaze if desired.

Tips

• Always use fresh, high-quality foie gras for the best texture and flavor.
• Using butter instead of oil ensures a rich taste and enhances the crispiness.
• Do not overcook foie gras; it should have a tender, buttery interior.
• If foie gras releases too much fat during searing, use it for cooking other ingredients.
• Serve immediately for the best experience as foie gras is best enjoyed hot.

Variations

1. Honey Glazed: Add a light drizzle of honey before serving for a sweet contrast.
2. Fig and Foie Gras: Serve with a side of grilled figs for a fresh fruit contrast.
3. Brandy Reduction: Deglaze the griddle with a splash of brandy and drizzle over the foie gras.
4. Garlic Butter: Sauté minced garlic in butter and drizzle over the foie gras.
5. Foie Gras with Caramelized Onions: Serve over a bed of sweet caramelized onions.

Conclusion

Cooking Seared Duck Liver with Truffle Oil on the Arteflame grill ensures a perfectly seared, flavorful delicacy that is restaurant-quality. With careful preparation and attention to detail, you can achieve a luxurious dish that melts in your mouth and delights your taste buds. Enjoy this French delicacy with the perfect pairings below!

Best Pairings

• A glass of Sauternes wine for a classic foie gras pairing.
• Toasted brioche or crusty French bread for added texture.
• Grilled pears or apples for a sweet and savory contrast.
• A light arugula salad with a balsamic vinaigrette.