Saving the best for last, of course.....We started this delicious recipe off with the sticky bun to this foie gras and sticky bun goodness. Today we are going to guide you in the ways of foie gras. Although this ingredient is hard to come by, multiple online gourmet shops have it, and possibly a local artisan grocery might as well. Also note, this is not illegal anymore in California. If you were worried about the fuzz knocking down your door, take a deep breath, we're law abiding citizens here at Waterbar. 

The how to of Foie Gras cleaning and searing at home.....

Step 1:

Allow the whole liver to come to room temperature. It will be very firm under refrigeration, and will soften in a manner similar to butter. Have a bowl of room temperature water and a pair of needle-nosed pliers on hand.

Step 2:

With clean, wet hands, divide the liver into 2 lobes along its natural seam. It will open like a fatty, greasy, delicious liver-shaped book. 

Step 3:

Where the lobes are still somewhat adjoined at the center, you will see the middle of a network of veins that need to be removed in order to enjoy the foie. Gently pull these out with your fingers, working away from the center and down toward the edges of the lobes. Try not to break the veins as you pull; they are difficult to retrieve and remove without turning your foie into an unsightly mess. If you do snap the veins, use your pliers to retrieve the ends of the blood vessels and continue to gently pull them out.

Step 4: With some ideas.....

Once you've removed the veins, reform the tempered lobes into their original shape and refrigerate. Once chilled, you can slice them on a bias into portions 1/2-3/4 inches think. These are perfect for quickly searing in a hot pan. Season your foie simply; kosher salt and freshly ground black pepper. I enjoy a pinch of Maldon Sea Salt on the cooked foie, both for flavor and texture. A few pieces of toast and fruit preserves go nicely with seared foie, and the French were certainly right to pair it with a nice glass of sauternes, but today we are pairing it with that pumpkin sticky bun we shared the recipe for earlier. It's a little different and very fall.

When it comes to cooking your foie gras, we like to ise a really hot cast iron pan and sear it really hard and fast. Searing the presentation side hard then flipping it and letting it sit in the pan off the heat - just long enough to let it soften. When you touch it there should be no resistance and it should feel plump and pretty much impossible to resist.

The foie gras and sticky bun combination is to die for. To top everything off, here's the recipe for the Maple Syrup Caramel. Some may want to pass on this goodness but if you're going to do this, let's do this, shall we?

1 cup good quality maple syrup...make it the best you can find since you'll be reducing and concentrating the flavor.

3 T Sherry vinegar

Method: Cook the maple syrup in a 2 qt sauce pot until it begins to bubble slowly and thicken. About 280° when using a thermometer. Add the Sherry vinegar and continue to reduce until it resembles a very thin caramel.

Now plate everything together. Sticky bun, foie gras and top it all off with your delicious Maple syrup caramel.