FOIE GRAS BURGERS

By BobD

Ingredients

• 1 SERVING
• 2 ounces foie gras slice
• • 1 brioche bun, cut in half
• • 1 granny smith apple, peeled and sliced
• • 1 tablespoon butter
• • 2 tablespoons sugar
• • 1/2 medium onion, peeled and sliced
• • 6 fluid ounces balsamic vinegar
• • Arugula

Details

Servings 1
Adapted from dartagnan.com

Preparation

Step 1

Sweat the apple in butter and 1 Tablespoon sugar, approximately 15 minutes. Puree, strain, and keep warm.

Onion Compote
Directions

Simmer the onion, 1 tablespoon sugar and 6 ounces of balsamic vinegar, for about 20 minutes. Keep scraping the bottom of the pan constantly. Keep warm.

Assembly

1. Toast the 2 halves brioche and then spread the apple compote on the bottom toast.

2. Sear the foie gras slice and pat dry with paper towel.

3. Put the foie gras on top of the apple compote. Spoon onion marmalade on top. Top with bun.

4. Served immediately with dressed arugula (olive oil, salt and freshly ground black pepper).