Seared Foie Gras with
Sautéed Apples
Yield: 8 servings
Apples
| 1 |
Tablespoon clarified butter or Extra Virgin Olive Oil |
| 1/2 |
Cup thinly sliced shallots |
| 2 |
Large apples, peeled, cored, and cut into thin slices |
| 1/4 |
Teaspoon freshly grated nutmeg |
| 1/4 |
Cup brandy |
Melt butter or EVOO in the pan, add the shallots, apples, and nutmeg, and cook, stirring, until caramelized and tender, about 10 minutes. Remove the pan from the heat and add the brandy. Return to the heat and cook until the brandy is nearly all evaporated, about 2 minutes. Be cautious of flaming the alcohol in the brandy.
Bread
16 slices English Toasting Bread other egg bread, crust cut and toasted. Cut in half diagonally.
Foie Gras
1
(1 1/4 lbs.)
|
Lobe Grade-A duck or goose Foie Gras, veins and impurities removed, cut lengthwise into 1/2-inch thick slices |
| |
Kosher salt |
| |
Freshly ground black pepper |
Lightly season both sides of the sliced Foie Gras with salt and pepper.
Heat a large non-stick skillet over moderately high heat, but not smoking. Sear the Foie Gras in batches, about 45 seconds per side. Remove from the pan and cover to keep warm.
Greens
| ½ |
Pound of washed micro-greens |
| 3 |
Tablespoons of grape seed oil or other oil with little flavor |
| |
Sat and pepper to taste |
Divide the dressed micro-greens and apples among plates. Place the seared Foie Gras on the toasted brioche.
Serve immediately.
|
