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Foie Gras With Apple Compote

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Foie gras seared to perfection and bathed in a green apple compote

Ingredients

Scale
  • (4) 2 oz slices of foie gras
  • Flaky sea salt
  • 1 cup green apples – diced
  • 2 TBL sugar
  • 1/2 cup apple brandy
  • 2 slices brioche bread – crusts removed, sliced diagonally, lightly toasted

Instructions

  1. Score both sides of the fois gras with a sharp knife
  2. Prep and plate the toast points
  3. Heat a carbon steel pan over medium heat until very hot. Sear the fois gras for 1 minute (my slices were about 3/4″ thick) on the first side. Turn, season with a little flaky salt, then cook another minute until seared and warm in the center Remove from the pan and place on paper towels.
  4. Lower the heat to medium low then add the diced apples and sugar to the rendered fois fat.
  5. Saute and stir for 1-2 minutes until the apples are cooked
  6. Remove the pan from the heat, carefully add the brandy then shake or tilt the pan to ignite the brandy. Flambe the apples while carefully shaking the pan until the flames die out.
  7. Plate the fois gras on the toast points and spoon the apples and syrup over the fois gras.

Notes

Warning! If you cook the fois gras too long it will literally melt away!

Find it online: https://www.cooksavorcelebrate.com/foie-gras-with-apple-compote/