A starter option – seared foie gras paired with quail roulade stuffed with mushroom and foie gras. Caramelised Spanish onions and passionfruit jus complement this dish. RestaurantSeared foie gras paired with quail roulade stuffed with mushroom and foie gras. Caramelised Spanish onions and passionfruit jus compliments this dish.
LIKE eating butter with a crispy skin. That is how connoisseurs describe savouring goose liver, or foie gras as the French calls it.
One of the best ways to enjoy this delicacy, recommended Sharus Mizal Salleh, the chef de cuisine of Urban from Hotel Istana, is to have it pan-seared.
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