Searing foie gras

With so much clamor on the ban of foie gras, Yoshi has come up with a Gossamer Goose Liver Delight. I was delighted indeed to find a recipe on goose liver so simple, yet so alluring. Yoshi simply fries the goose, without any oil, as the goose has fats of its own. Then in the leftover goose fat, she prepares a warm vinaigrette with red wine vinegar and pours it over the foie gras kept on a bed of salad greens.

fried foie gras

I think Yoshi could have tried frying it in red wine to fortify and enhance the flavor of the livers.