Pan Fried Foie Gras Goose Liver with Balsamic Vinegar Glazed and Wine Poached Pears ala Dentist Chef

pan fried foie gras recipe goose liver wine poached pears

Recipe Pan Fried Foie Grasswith Balsamic Vinegar Glazed and Wine Poached Pears

Pan Fried Foie Gras Goose Liver with Balsamic Vinegar Glazed and Wine Poach Pears. First of all, there’s no harmed goose on this recipe, even t’s  actually still dead but luckily not suffering from massive gavaging. No cruelty forced feeding during the process of the humanely foie gras, well this is not literary the real foie gras, but taste better than chicken liver. Foie gras its a fattened goose liver by gavaging and force feeding for about 8 times calories  than what goose needed daily. The fat is stored in the liver and that’s make the liver getting bigger and bigger to 1 kg, compares to the healthy goose liver that  weighted about 100-150 grams. Dispite the buttery flavour of the foie gras, didn’t you realise that foie gras that you choking up in your mouth  is a hepatic steatosis, a chronic liver metabolism disease condition.

foie gras recipe pan fried humanely goose liver recipe faux foie gras

Recipe Pan Fried Foie Grass Goose Liver with Balsamic Vinegar Glazed and Wine Poached Pears

Ethical foie gras or naturally and humanely foie gras become a trend right now. To make a natural fattened goose liver, i feed the goose with stewed corn and rice mixture. The others secret ingredient is vegetable oil and finely chopped lard, but i choose vegetable oil. This natural feeding goose need about 6- 12 weeks fattenned process. Since i  can’t wait for that long so i just keep the goose 4 weeks due to a complain from my neighbor for its  noisy and loud quake sounds. The  first sight of fattened goose liver is the amount of fat that covering the gizzard when i make my incision in the belly.After the good visual inspection, i extracted the liver and the innard carefully. Gosh, the liver is weighted 240 gr, a good size of humanly foie gras, even the  size is far away from the real foie gras from forced feeding. The other objective is the pale red colored liver is the sigh of fattenned goose liver. This is a natural instinc of water bird to save as many fat as possible before miggrating.

goose fat cover liver foie gras

Good sign of fatty goose liver: tons of belly fat!

goose liver recipe foie gras

Poor goose, but once had a happy lifes without forced gavage feeding

When i first pan fried the small left lobus of goose liver, i find it had too gamey aromas for my licking.  My first though is glazing the goose liver with good aged balsamic vinegar to get rid the gamey flavor and aromas. To make the balsamic vinegar even better penetrates, i make a cross wise scored in the surface.  Mine is a lil bit overcooked but the taste is still okey, lucky to served it with wine poached pear. The simple pickled green peppercorn mayonaise  is great accompanion for the pan fried liver too.

pan fried goose liver recipe foie gras with wine sauce balsamic vinegar

Foie Grass Pan Seared with Wine Sauce, Balsamic Vinegar and WIne Poched Pears

Pan Fried Foie Gras Goose Liver with Balsamic Vinegar Glazed and Wine Poached Pears Recipe:


pan seared goose liver recipe

Humanely Foie Grass (Goose Liver)

Pan Fried Goose Liver with Balsamic Vinegar Glazed Recipe :

  • 200 gr goose liver, trimmed, scored
  • 1 tsp olive oil
  • 1 tbsp aged balsamic vinegar
  • salt and peper to taste

Red Wine Poached Pears Recipe :

  • 1 pear, peeled, cored
  • 1 cup red wine
  • 1 star anise
  • 1/2 tbsp granulated sugar
  • a pinch of salt


How to make pan goose liver (natural feeding foie gras) :

  • Pat dry the goose liver, seasoned with salt and pepper.
  • Drizzle and applied the balsamic vinegar all over the goose liver.
  • Refrigerate 30 minutes
  • Heat up the olive oil in stailess still pan until sizzling hot.
  • Seared and pan fried the goose liver in both side until done (mine takes about 2 minutes each side)
  • Wrap with alumunium foil and lei it rest and keep it warm

How to Make Red Wine  Poached Pears :

  • Dissolve the sugar in the wine and season with salt then pour the mixture in the heavy bottom sauce pan
  • Bring the red wine mixture to boil
  • Add the pear, simmer for about 30 minutes,
  • Drained the pear, continue simmer the wine mixture until thick consistency


  • Put the wine poached pear in the plate then staging with radish root sprout
  • Put the pan fried goose liver above it then carefully spoon the reduce red wine
  • Put the crispy mushrooms tempura, *pickled green peppercorn mayonaise and smoked chilli powder
  • Arrange the fresh micro greens

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41 thoughts on “Pan Fried Foie Gras Goose Liver with Balsamic Vinegar Glazed and Wine Poached Pears ala Dentist Chef

  1. tuh potong angsa cuma mo diambil hatinya? foie gras kan namanya? angsa sengaja digemukin biar hatinya gede ya.. pernah loh ku beli foie gras kalengan.. enak pooooolll.. ehtapi mahal pun huhuhu..

    • Ya bukan cuma hatinya aja mbak, tp dagingnya juga, aku bikin 4 jenis masakan dari satu angsa..hehehe
      Oh, beli dimana mbak??? brp duit???
      dlm bentuk pate(kayak kornet) atau masih utuh derendem air/olive oil(kayak tuna kalengan) ?
      kayak butter ya rasanya….

      • kalengan direndem minyak, gede deh.. dikasih boh sama temen yang pulang keliling eropa.. makan puaspuas berdua deh begitu dia bawa sekaleng hati angsa..
        satu angsa 4 jenis masakan? ga lama lagi diposting nih..

      • yg dua sudah di posting mbak, yg confit d’oie sama tea smoked goose…..hehehe
        tinggal yg gule banyak/ kari angsa yg blm di posting…
        yg isi 500 gram bs 1,8 juta loh mbak, mending dijual klo aku….wkwkwk

      • ga tahu berapa gram lupa dah 2-3 taon lalu deh tapi gede banget, sampe bengong ini hati gajah apa hati angsa sih? begitu ngeguling ternyata emang hati angsa segede gitu di”kadalin” dulu angsanya.. iya baca resepnya gordon ramsay yang pake foie gras udah pengen tapi mahal aja harganya.. mending pake hati ayam dah..

      • aku juga rencana mau bikin faux gras mbak, jd hasi angsa palsu..
        resepnya pake butter sama onion yg diblender sama hati ayam mentas trus di oven au baine marie kayak bikin cheese cake mbak….

  2. What a wonderful recipe indeed- so yummy! I like how the goose had a lovley happy life before becoming your dinner. I’m glad it died for a good cause 🙂

  3. World class chef knows the difference between duck and goose livers. Trained to do so, they know that goose foie gras taste a little sweeter than duck foie gras. Nevertheless, goose of duck foie gras, these delicacies both provide a taste so good the difference hardly matters.

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