Behind the Recipes
Sauteed Foie Gras with Apple Julienne by D'Artagnan
Makes 4 servings
INGREDIENTS:
2 tablespoons cider reduction (about 2 cups apple cider reduced to a thick syrup)
1 tablespoon sherry vinegar
1 tablespoon demi-glace
3 tablespoons unsalted butter
Pinch of salt
1 tablespoon green peppercorns, in brine (canned)
1 Granny Smith apple, cut into 1/8 julienne.
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 cup frisee lettuce (curly endive-preferably as yellow as possible) or mesclun greens
4 slices of foie gras about 2 oz each
PREPARATION:
Directions:
1. About 1 hour ahead, combine reduced cider and sherry vinegar with the demi-glace in a small saucepan. Heat over medium heat to a low boil and add the butter 1 tablespoon at a time with a whisk. Add salt and the green peppercorns and set aside in a warm place until ready to use.
2. Julienne the apple, toss with the olive oil and lemon juice. Add salad greens and toss together. Do not do this too far ahead or the salad will wilt. Divide the salad onto 4 plates and set aside while sauteeing foie gras.
3. Since foie gras is best when hot right from the pan, to cook the foie gras in 2 pans or 2 slices at a time. Heat a medium saute pan over high heat until very hot. Season the foie gras with salt and pepper quite liberally (some of the seasoning will melt away as the foie gras saute). When hot immediately put 4 slices of foie gras in the pan. Saute the foie gras until browned on one side, then flip over and cook on the other side until nicely browned.
4. Place foie gras immediately onto the salad on each plate. Top with reduction. Enjoy hot.
Recipe courtesy of D'Artagnan
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