Seared Foie Gras with Apples
Serves 8 as a starter or 4 as a main course.
Ingredients
- • 4 tart green apples, peeled and sliced into 8 slices each
• 2 tablespoons butter
• 8 portions Flash Frozen Foie Gras or Fresh Duck Foie Gras (Extra Quality) 400g
• 250ml veal, beef or chicken stock
• 4 tablespoons white verjus
• 2 tablespoons unsalted butter
• Salt and pepper
• Fleur de Sel
Method
- Sauté apples in butter in a large frying pan, one batch at a time. Turn each piece over once to ensure each slice is golden and soft. Remove from pan and keep warm.
- Heat the same pan over high heat. Sear the foie gras until golden brown and crisp on the outside, about 1 minute on each side. Do not crowd the foie gras in the pan. This may be done in two batches if needed. Keep the foie gras warm.
- Disgard the foie gras fat in the pan (or save for another use). Deglaze the plan with verjus. Add the stock and reduce by half. Wisk the remaining 2 tablespoons butter into the sauce. Season to taste with salt and pepper.
- To serve, place 4 slices of apple on each plate. Place seared foie gras to the side of the apples. Spoon sauce on top of apples and foie gras. Finish with fleur de sel.
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