Foie Gras Tartines

TOTAL TIME: 7 min
Prep: 5 min
Inactive Prep: --
Cook: 2 min
 
YIELD: 8 tartines
LEVEL: Easy

ingredients

  • 4 slices foie gras
  • 8 baguette croutes, lightly toasted
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Directions

Get a saute pan very hot. Fry the foie gras on both sides until golden, about 1 minute per side. Arrange half a slice of foie gras on each tartine and sprinkle with fleur de sel. Serve.

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5

Newest Ratings and Reviews

Read all 4 reviews

  • on August 05, 2013

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    Foie Gras is enjoyed best without all the sauces and fruits. Laura's way is simple and pure.
    Laura is by far the sexiest chef on TV. Great style, great presentations and music. A joy to watch.

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  • on April 23, 2012

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    I love your show! i don't miss it for anything, i just tried this recipe and it was like being in France again, just loved it. Further more about the music, its all about french cooking, not music listening, i belive every chef has their own music theme that identifies them. Keep playing it! i can only say, it tastes as good as it sounds. I love it!

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  • on August 08, 2011

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    I love Laura's show. The food is delicious and simple. In fact, it reminds a lot of the food I've eaten in France. This receipe is a great treat for company and it's easy to make-- when one has the money for the fois gras. I like to add a tiny bit of fresh raspberry jam (about 1/8 teaspoon each each morsel. I haven't made a bad recipe yet. I agree with the other comment---you need to vary the music or one does go mad.

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