The next step is similar to what we just did, pan-fry both sides and place them on a slice of bread.
Goose liver is different from other ingredients; it's tender and melts easily, so you can't flip it too much. Basically, you flip it once after it's in the pan, and then it's ready.
If you flip it frequently, you might end up with a plate of goose liver crumbs that look like tofu dregs.
With the two versions of pan-fried foie gras done, Lin Xu spoke to the camera:
"The classic ways of preparing foie gras are these two: simply put, the difference is whether you coat it in flour or not. The three-layer version is paired with fruits like apples and pineapples, while the two-layer version only has goose liver and bread, without fruit... Next, I'll show you a third way to prepare foie gras."
He placed a raw piece of goose liver on a plate and then took a handheld torch, igniting it to sear the goose liver with the blue flame.
