Chef Ryan Ratino emphasizes, 'the key is having your pan very hot over medium heat before placing the foie gras in the pan.' This initial heat is crucial for achieving a beautiful sear. He advises using a small amount of grape-seed oil in the heated pan—just a nickel-sized dollop is sufficient. The hot pan will help render the fat from the foie gras immediately, making all the difference in the cooking process.
When it comes to cooking foie gras, Chef Ratino insists on the importance of thickness. He suggests, 'Thicker is better when it comes to slices of foie gras for searing, as thin slices are more likely to overcook, a cooking mistake that can melt your foie gras.' Aiming for about a ½ inch thickness ensures that the foie gras cooks evenly without becoming compromised.
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