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| Sautéed FOIE GRAS with APPLES |
Ingredients for Sauteed Foie Gras with Apples
* 4 Gala apples
* 2 tbsp butter
* 1 tbsp brown sugar
* 1 raw duck foie gras (Order)
* 1/2 tsp fine Guérande sea salt (Order)
* 1/2 tsp five spice powder
* 2 tbsp acacia honey (Order)
* 1 tbsp dry white vermouth
* 1 tbsp cider vinegar
* 2 tbsp lemon juice
* 2 tbsp butter
* 1 tbsp brown sugar
* 1 raw duck foie gras (Order)
* 1/2 tsp fine Guérande sea salt (Order)
* 1/2 tsp five spice powder
* 2 tbsp acacia honey (Order)
* 1 tbsp dry white vermouth
* 1 tbsp cider vinegar
* 2 tbsp lemon juice
How to Make Sauteed Foie Gras with Apples
1. Preheat the oven to 400F. Peel and core the apples and cut each one into eight slices.
2. Place the apple slices in a buttered oven proof dish, lightly dotting the top with butter.
3. Add a light dusting of sugar, two tbsp of water, then cover and leave in a warm oven for an hour.
4. Separate the lobes of the foie gras and denerve if desired.
5. Slice the foie gras on the diagonal into 1/2" thick slices. Sprinkle with the salt and the spices.
6. Cook them in three batches in a non-stick frying pan, for a minute on each side, over a very high heat; get rid of the fat each time, before adding the next batch.
7. When cooked, remove from the pan and allow draining on a wire rack.
8. Add the honey to the pan and allow caramelizing. Add the vermouth; after it has evaporated, add the vinegar.
9. When this has reduced by half, add the lemon juice.
10. Mix for 10 seconds. Take off the heat.
11. Divide the slices of foie gras between four hot plates.
12. Cover with the sauce and surround with the caramelized apples. Serve immediately.
2. Place the apple slices in a buttered oven proof dish, lightly dotting the top with butter.
3. Add a light dusting of sugar, two tbsp of water, then cover and leave in a warm oven for an hour.
4. Separate the lobes of the foie gras and denerve if desired.
5. Slice the foie gras on the diagonal into 1/2" thick slices. Sprinkle with the salt and the spices.
6. Cook them in three batches in a non-stick frying pan, for a minute on each side, over a very high heat; get rid of the fat each time, before adding the next batch.
7. When cooked, remove from the pan and allow draining on a wire rack.
8. Add the honey to the pan and allow caramelizing. Add the vermouth; after it has evaporated, add the vinegar.
9. When this has reduced by half, add the lemon juice.
10. Mix for 10 seconds. Take off the heat.
11. Divide the slices of foie gras between four hot plates.
12. Cover with the sauce and surround with the caramelized apples. Serve immediately.
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