Paprikás Libamáj (Paprika Foie Gras on Toast)

By polloazul

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

Details

Adapted from saveur.com

Preparation

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.