- 4
Ingredients
- 4 SERVINGS
- • 2 tablespoons cider reduction (about 2 cups apple cider reduced to a syrupy thickness)
- • 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 frisée lettuce (curly endive-preferably as yellow as possible) or mesclun greens
- • 4 slices of foie gras, about 2 oz. each. Our sliced-to-order foie gras is the perfect ingredient for this recipe. Or, if preparing this dish as an entrée for more than 4 people, use a whole lobe of
Preparation
Step 1
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. Cut the apple julienne and toss with the olive oil and lemon juice. Add the 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 sautéing the foie gras.
3. Heat a medium sauté 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 cooks). When hot, immediately put the slices of foie gras in the pan. Sauté the foie gras until browned on one side, then flip over and cook on the other side until nicely browned.
Note: Foie gras is best when served hot, right from the pan, so we recommend cooking the all the slices of foie gras at the same time. Use more than one sauté pan if needed.
4. Place foie gras immediately onto the salad on each plate and top with a drizzle of the reduction. Eat piping hot.