Seared Foie Gras With Sauteed Apples

By á-174942

Ingredients

• 1 1/4 pounds lobe Grade-A duck or goose foie gras veins and impurities
• removed, cut lengthwise 1/2"-thk slices
• Kosher salt to taste
• Freshly-ground black pepper to taste
• 1 tablespoon clarified butter (or vegetable oil)
• 1/2 cup thinly-sliced shallots
• 2 large apples peeled, cored, and cut into 16ths
• 1/4 teaspoon freshly-grated nutmeg
• 1/4 cup Armagnac
• 16 slices brioche or other egg bread toasted

Details

Servings 8

Preparation

Step 1

Lightly season both sides of the sliced foie gras with salt and pepper.

Heat the clarified butter in 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.

To the fat remaining in the pan, add the shallots, apples, and nutmeg, and cook, stirring, until caramelized and tender, about 7 minutes. Remove the pan from the heat and add the Armagnac. Return to the heat and cook until the brandy is nearly all evaporated, about 2 minutes.

Divide the foie gras and apples among plates and garnish with the toasted brioche.

Serve immediately.

This recipe yields 8 servings.