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Sautéed Foie Gras wih Apples
Escalopes de Foie Gras aux Pommes

Serves: 4 : Makes 4 to 6 servings

Preheat the oven to 400ºF. Peel and core the apples and cut each one into eight slices. Place the apple slices in a buttered oven proof dish, lightly dotting the top with butter. Add a light dusting of sugar, two tbsp of water, then cover and leave in a warm oven for an hour.Separate the lobes of the foie gras and denerve if desired. Slice the foie gras on the diagonal into 1/2" thick slices. Sprinkle with the salt and the spices. 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. When cooked, remove from the pan and allow to drain on a wire rack. Add the honey to the pan and allow to caramelize. Add the vermouth; after it has evaporated, add the vinegar. When this has reduced by half, add the lemon juice. Mix for 10 seconds. Take off the heat. Divide the slices of foie gras between four hot plates. Cover with the sauce and surround with the caramelized apples. Serve immediately.

Recipe Contributed By

Recipe Category: Foie Gras

4 Gala apples
1 tbsp cider vinegar
1 tbsp dry white vermouth
2 tbsp acacia honey Available Online
1/2 tsp five spice powder
1/2 tsp fine Guerande sea salt Available Online
1 raw duck foie gras Available Online
1 tbsp brown sugar
2 tbsp butter
2 tbsp lemon juice

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