Behind the Recipes
Foie Gras Burger by D'Artagnan
Makes 1 serving
INGREDIENTS:
3 oz foie gras Slice
1 brioche bun, cut in half
1 granny smith apple, peeled and sliced
1 tablespoon butter
2 tablespoon sugar
1/2 medium onion, peeled and sliced
1 oz Armagnac
6 fl oz balsamic vinegar
A few arugula leaves
fleur de sel
freshly ground pepper
PREPARATION:
1. Apple Compote:
Sweat the apple in butter and 1 tablespoon sugar, approximately 15 minutes. Puree, strain, and keep warm.
2. Onion Compote:
Simmer the onion, 1 tablespoon sugar, and Armagnac covered, for about 20 minutes. Keep scraping the bottom of the pan constantly. Keep warm.
3. D'Artagnan Sauce:
Assembly:
Toast the brioche, in halves, and then spread the apple compote on the bottom toast.
4. Sear the foie gras slice and pat dry with paper towel. Put the foie gras on top of the apple compote. Spoon onion marmalade on top. Top with bun.
Served immediately with dressed arugula (olive oil, fleur de sel and freshly ground black pepper).
Recipe courtesy of D'Artagnan
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