Sautéed FOIE GRAS with APPLES RECIPE (Escalopes de Foie Gras aux Pommes)

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

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.

CONFIT of FOIE GRAS with WHITE WINE RECIPE (Foie Gras au Confit de Vin Blanc Nature)

CONFIT of FOIE GRAS with WHITE WINE

Ingredients for Confit of Foie Gras with White Wine

* 1 whole raw duck foie gras (Order)

How to Make Confit of Foie Gras with White Wine

1. Chill the foie gras 24 hrs in the fridge beforehand. Cut into 5-8 mm slices.
2. Arrange some green salad leaves on each plate and place 1-2 slices of foie gras per person on to the salad.
3. Add a couple of spoonfuls of confit on top.
4. To accompany the foie gras offer some warm toast and freshly ground pepper and salt to taste.

TERRINE of FOIE GRAS with ARMAGNAC RECIPE(Terrine de Foie Gras à l'Armagnac)

TERRINE of FOIE GRAS with ARMAGNAC

Ingredients for Terrine of Foie Gras with Armagnac

* 1 whole raw duck foie gras (Order)
* Salt and white pepper
* 2 tbsp Armagnac

How to Make  Terrine of Foie Gras with Armagnac

1. Remove the foie gras from the refrigerator and leave at room temperature for an hour.
2. Pull apart the lobes and denerve by discarding the large veins.
3. Sprinkle all sides generously with salt and pepper (so that the terrine will not be bland).
4. Place the smaller lobe into a four or five-cup terrine, smooth side down; top with larger lobe, smooth side up.
5. Press down gently and sprinkle with the Armagnac.
6. Cover the terrine and refrigerate overnight.
7. Thirty minutes before cooking the foie gras, remove the terrine from the refrigerator and let set at room temperature.
8. Preheat the oven to 200F. Set the terrine in a deep oven proof pan and pour boiling water into the pan; the water level should be at half the height of the terrine.
9. Cook on the middle rack of the oven for around 40 minutes, until an instant meat thermometer inserted in the middle of the foie gras reads 120F.
10. Remove the terrine form the oven. The foie gras will have melted somewhat.
11. Invert the lid of the terrine onto the foie gras to exert gentle pressure and force enough fat to the surface so that it covers the liver.
12. Cover tightly, and refrigerate for 3 days; this will enhance the flavors.
13. When ready to serve the terrine, remove from the refrigerator and gently loosen the edges with the warm blade of a knife.
14. Remove visible fat (save it to sautéed potatoes or green vegetables), slice the foie gras and serve.