Cooking Seared Foie Gras

Chef Klein goes over the searing of foie gras, tips and tricks to use at home with this lovely and decadent ingredient. Chef Klein would argue that Au Bon Canard foie gras is some of the best, if not the best, foie gras in the world.

[@Xcelor8]

Great video, picked up some up for the new year, excited to cook mine up!

[@tommyjoestallings855]

Great job. Looking delicious I'm jealous.. I've eaten this one time and its amazing delicious

[@jessw4195]

Most easy video to follow. Thank you!

[@cerrituluslucas312]

aye man i jus wanna say this was a bomb ass video and u should make more

[@ntong4952]

Thanks for sharing, I like this recipe! 😋😊

[@interesting_world_1]

💩

[@christianhuard1729]

Thank you

[@wonski92]

Your kitchen looks so f good!

[@albertli2089]

What is the temperature of the foie gras before cooking - is it close to room temp or from the refrigerator?

[@TheOnicov]

Take out and rest for 10-15 mins at room temp

[@_No20_]

great video, I knew you were good.

[@aroundtheworldonmanyplates6252]

Can i tell you one thing?
Ur foie gras is 100000000 times better than whats on RUclips.
The marks on the foie gras means ur skilled chef.

[@hyenaswine]

that's the hardest part

[@fauzitrinandakusumahatmaja3697]

Your channel is great. How come are you not well known?

[@davidjsaul]

Does this work for both duck or goose foie gras? Looks like maybe a minute each side?

[@protexusa]

We are eating it with Italian style bread sliced and dipped in that fat!

[@fincobherthe4890]

I would roast the pinneaple

[@waynewallace8761]

Portions are massive sell half that in a restaurant

[@interesting_world_1]

Günah🤔🙄