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Because of its extreme richness, it is traditionally served with acidic or sweet accompaniments to balance the fat:

Foie gras (French for "fatty liver") is a luxury food product made from the liver of a duck or goose that has been specially fattened, typically through a process known as gavage (force-feeding). It is a cornerstone of French gastronomy, prized for its rich, buttery, and delicate flavor. fuagra recept vikipedija

The most direct method involves cutting the raw liver into thick slices and searing them in a very hot, dry pan for about 60 seconds per side until the outside is caramelized and the center remains soft and rare. Because of its extreme richness, it is traditionally

Cooked foie gras is pureed with butter, cream, or brandy to create a smooth, spreadable texture often served on toast or crackers. Classic Flavor Pairings Cooked foie gras is pureed with butter, cream,

Foie gras is prepared in several classic styles depending on whether the liver is served hot or cold: