Paprika Foie Gras on Toast (Paprikás Libamáj)

Name: Paprikás Libamáj (Paprika Foie Gras on Toast)
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 1 duck foie gras (about 2 lbs.), lobes separated and trimmed; Kosher salt and freshly ground black pepper, to taste; 1 ⁄ 3 cup rendered duck fat; 1 tbsp. sweet paprika; 8 slices country-style bread, toasted Coarse sea salt, for garnish

Serves
serves 8

LANDON NORDEMAN

Eszter Bodrogi fries goose liver in paprika-spiced goose fat. Our adaptation of the dish calls for duck foie gras.

Ingredients

1 duck foie gras (about 2 lbs.), lobes separated and trimmed
Kosher salt and freshly ground black pepper, to taste
¹⁄₃ cup rendered duck fat
1 tbsp. sweet paprika
8 slices country-style bread, toasted Coarse sea salt, for garnish

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Instructions

Step 1

Season foie gras with salt and pepper. Heat duck fat in an 8" skillet over medium-high heat until hot but not smoking. Add foie gras and cook, flipping once, until browned, about 6 minutes. Transfer foie gras to a medium bowl. Remove pan from heat and stir in paprika. Pour hot paprika mixture over liver and let sit until liver warms through, about 5 minutes. Transfer foie gras to a cut-ting board and slice lengthwise into 1⁄4"-thick slices. Put 2 slices of foie gras on each piece of toast and spoon some of the paprika mixture over top. Season with salt and pepper and serve warm.

Season foie gras with salt and pepper. Heat duck fat in an 8" skillet over medium-high heat until hot but not smoking. Add foie gras and cook, flipping once, until browned, about 6 minutes. Transfer foie gras to a medium bowl. Remove pan from heat and stir in paprika. Pour hot paprika mixture over liver and let sit until liver warms through, about 5 minutes. Transfer foie gras to a cut-ting board and slice lengthwise into 1⁄4"-thick slices. Put 2 slices of foie gras on each piece of toast and spoon some of the paprika mixture over top. Season with salt and pepper and serve warm.