Eating The Tour De France Stage 9: St Gaudens – Tarbes. Pan-Seared Foie Gras
Well rested after a day of wound-licking and press chat the riders that are still in the race will continue through the foothills of the Pyrenees. For the climbers this will represent another chance to flex their muscles while the sprinters will no doubt we relishing the flatter landscape to be found in the next stage.
With Lance Armstrong hot on the heels of Alberto Contador this stage will suit both riders but it will all come down to how well their team protect them on the grueling climbs and sweeping descents. The domestic of each team will no doubt have a busy time ferrying energy bars and chemical cocktails back and forth, but if it was carrying the supplies it would be very different. This region of France is famous for its Fois Gras and although the process for making the stuff is somewhat cruel, it would be a shame to miss out on such a local treat after a hilly 160km ride.
- 1 fois gras
- sea salt
- 4 slices of whole grain bread, toasted and cut into quarters
- quince jam
1. Take your foie gras from the fridge and if you see any veins going through, gently pull them out.
2. Cut six tidy slices about 1/2 inch thick. Return to the fridge until ready to cook.
3. Heat a large, heavy, nonstick frying pan over medium heat for 4 – 5 minutes. You want it very hot.
4. Put the foie gras slices in the pan and sear 30 – 40 seconds per side for rare.
5. Remove and dab with a paper towel to absorb a bit of the molten fat, sprinkle each side with sea salt, arrange on the endive and serve with a good sauterne!