Paprika Foie Gras on Toast (Paprikás Libamáj)

Paprikas Libamaj (Paprika Foie Gras on Toast)
Eszter Bodrogi fries goose liver in paprika-spiced goose fat. Our adaptation of the dish calls for duck foie gras. See the Paprikas Libamaj (Paprika Foie Gras on Toast) Recipe
Landon Nordeman

Eszter Bodrogi fries goose liver in paprika-spiced goose fat. Our adaptation of the dish calls for duck foie gras.

Paprikás Libamáj (Paprika Foie Gras on Toast)
Eszter Bodrogi fries goose liver in paprika-spiced goose fat. Our adaptation of the dish calls for duck foie gras.
Yield: serves 8

Ingredients

  • 1 duck foie gras (about 2 lbs.), lobes separated and trimmed
  • Kosher salt and freshly ground black pepper, to taste
  • 13 cup rendered duck fat
  • 1 tbsp. sweet paprika
  • 8 slices country-style bread, toasted Coarse sea salt, for garnish

Instructions

  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 14"-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.