Paprika Foie Gras on Toast (Paprikás Libamáj) | Saveur

Paprika Foie Gras on Toast (Paprikás Libamáj) | Saveur

www.saveur.com

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

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Ingredients

  • 1 duck foie gras (about 2 lbs.), lobes separated and trimmed
  • Kosher salt and freshly ground black pepper, to taste
  • <sup>1</sup>⁄<sub>3</sub> cup rendered duck fat
  • 1 tbsp. sweet paprika
  • 8 slices country-style bread, toasted Coarse sea salt, for garnish

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