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Recipe: Seared Foie Gras with Apples

Foie gras and fruit is always a great pairing.  The sweetness of fruit balances the rich and creamy foie gras perfectly. This recipe for seared foie gras with apples is very easy to prepare and is delicious.  Flash frozen portioned foie gras or slices from a fresh lobe of foie gras can be used with equally good results.

Be sure to save the rendered foie gras fat.  Foie gras fat can be used to fry potatoes (my favorite use of foie gras fat!), vegetables or even fish or scallops.  If the foie gras fat needs to be filtered, you can use a fine strainer or even a coffee filter.  The fat might be little brown in color, but as long as it is not too dark, it should be just fine for reuse.  The foie gras fat can be kept in the refrigerator for months, or can be frozen and kept in the freezer for six months or more.

Ingredients:

4 tart green apples, peeled and sliced into 8 slices each

2 tablespoons butter

8 portions flash-frozen foie gras

or fresh duck foie gras, 1.5 lb

1 cup veal, beef or chicken stock (home-made is best, but good quality store-bought is OK too)

4 tablespoons white verjus

2 tablespoons unsalted butter

salt and pepper

fleur de sel

Instructions:

Sauté apples in butter in a large, heavy frying pan, one batch at a time.  Turn each piece over once to ensure each slice is golden and soft.  Remove from pan and keep warm.  Heat the same pan over medium high heat.  Sear the foie gras until golden brown and crisp on the outside, about 1 minute on each side.  Do not crowd the foie gras in the pan. This may be done in two batches if needed.  Keep the foie gras warm.  Remove the foie gras fat from the pan (save for another use).  Deglaze the plan with verjus.  Add the stock and reduce by half.  Wisk the remaining 2 tablespoons butter into the sauce.  Season to taste with salt and pepper.

To serve, place 4 slices of apple on each plate.  Place seared foie gras to the side of the apples.  Spoon sauce on top of apples and foie gras.  Finish with fleur de sel.

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