Paprika Foie Gras on Toast (Paprikás Libamáj)

  • Serves

    serves 8


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


  • 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


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.

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