tag:blogger.com,1999:blog-3939809355598070608.post3316478623228315353..comments2009-12-22T16:50:22.648-05:00Pantagruelhttp://www.blogger.com/profile/00334957213312236497noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-3939809355598070608.post-11432932263918966472009-12-22T16:50:22.648-05:002009-12-22T16:50:22.648-05:00Very cool...and very Escoffier of you to do foie-gras infused Cognac! I&#39;m impressed.karanewmanhttp://karanewman.wordpress.com/noreply@blogger.comtag:blogger.com,1999:blog-3939809355598070608.post-43625037190790630232009-12-16T10:06:55.007-05:002009-12-16T10:06:55.007-05:00Thanks!<br /><br />Once you&#39;ve got the sauce (and the foie gras) the rest of the dish is super simple. Just season the slice of foie with salt and pepper, sear it quickly on both sides in a very hot preheated nonstick pan, then slap it on a piece of toasted brioche, spoon on some sauce, and drizzle with balsamic.<br /><br />The cooking is very quick, like 30 sec maybe? You just want it to get a light crust and warm and soften the middle. If you cook it longer it just renders more fat so you end up with less to serve.<br /><br />(for the bit of rendered fat for the infusion I&#39;d do it at lower heat to keep it from getting burned bits though)Pantagruelhttp://www.blogger.com/profile/00334957213312236497noreply@blogger.comtag:blogger.com,1999:blog-3939809355598070608.post-75070438350387326482009-12-16T06:20:04.925-05:002009-12-16T06:20:04.925-05:00Awesome post. I&#39;ve got to try that foie gras infused cognac as soon as I get my hands on some foie gras. Out of curiosity, what is the recipe for the dish itself?Daniel Nadasihttp://www.blogger.com/profile/05431565032678371100noreply@blogger.com