" Young Guns II" Quick Draw Foie Gras

Just in case you've never had it, Foie Gras is another word for duck liver. Whoa, pardner! It's MUCH better than it sounds! (Does it help that it's made with whisky?)

You will need:

  • 1 whole fresh duck foie gras (Alias "Duck Liver" 1-1 1/2 lbs.)
  • 4 slices smoked bacon
  • 1 russet potato, peeled and sliced thinly
  • 1 shot whisky (feel free to substitute sarsaparilla if your gang nick name is "Peach Fuzz")
  • 4 ears of sweet corn freshly cut from the cob
  • 2 tbsp. half & half
  • 1 tsp. chopped fresh thyme
  • 2 tbsp. butter
  • 1 leather cell phone holster for lightning quick access to agent, personal manager and publicist

Directions:

1. Hone your chefs knife to a razor sharpness, season your skillet to a gun barrel black sheen and get ready to stare culinary death in the face.

2. Soak the foie gras in a bowl of ice cold, lightly salted water for 20 minutes.

3. Rinse well, gently pull off any large pieces of fat, cover and refrigerate.

4. Cook the bacon until crisp, set aside and reserve the fat.

5. Heat a heavy skillet over medium-high heat, add half of the bacon grease and saute the potatoes until crisp and golden. Transfer to a cookie sheet, season with salt and pepper and keep warm in a 250F oven.

6. Add the whisky and corn to the hot potato skillet and reduce the heat to a low simmer. When the pan cools a bit, add the thyme and half & half and stir in the butter.

7. Slice the liver into 1/2" slices and season with salt and pepper.

8. Heat a dry, cast iron skillet over medium-high heat until very, very hot. Quickly and accurately sear the foie gras for no more than 45 seconds on each side.

9. Alternate the sauteed foie gras and warm potato slices over a few spoonfuls of the corn-whisky sauce and threaten to shoot anyone who doesn't beg for seconds.



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