Pan-Seared Foie Gras

By corlear

Chef’s Notes: This appetizer is a very simple, tasty dish created by Sons Chef Chris Shepherd. Foie gras means fat liver in French; its use originated in ancient Egypt. Foie gras may be either goose or duck liver. Duck liver is the more widely produced in the U.S. We also use foie gras in pâtés and terrines. It’s a power-packed accompaniment to a number of dishes enriching their flavor with its fullness and silkiness.

Chef’s Tips: Foie gras is quite expensive. It is offered in A, B or C grades, with A being the best. Check gourmet food stores or our Source Guide.

You may substitute chicken livers for the foie gras. Be sure to sauté until done all the way through.

Ingredients

• 1/4 cup Veal or Beef demi-glace (optional but worth it!) (see recipe)
• 1/2 cup Spiced Pecans (see recipe)
• 12 ounces foie gras
• Pinch salt and black pepper
• 1 1/2 cups julienned Granny Smith apple
• 2 tablespoons praline liqueur
• 2 cups baby frisée (or julienned chicory or Belgian endive)

Details

Servings 4

Preparation

Step 1

Prepare Veal demi-glacé; reserve, keeping warm.

Prepare Spiced Pecans, reserve until needed.

Slice foie gras on a bias 1/2 to 3/4-inch thick, into about 3-ounce portions. Season on both sides with salt and pepper.

In a medium skillet over high heat, sear foie gras 1 minute; turn and sear on the other side 30 seconds. When searing foie gras, warm it all the way through. Remove foie gras from skillet and keep warm.

Add apple to same skillet and sauté about 1 minute, or until apple starts to caramelize. There will be enough fat rendered from the foie gras to sauté the apple. Deglaze skillet with praline liqueur. Add frisée to skillet and wilt slightly; toss in reserved pecans. Remove from heat.

Divide apple mixture evenly among 4 plates.Top each with a piece of reserved foie gras. Drizzle reserved demi-glacé over and around the plate. Serve immediately.