Ingredients Jump to Instructions ↓

  1. 4 Grade-A fois gras - (3 oz ea) - cleaned

  2. Salt - to taste

  3. Freshly-ground black pepper - to taste

  4. 1/4 cup 15g / 1/2oz Flour

  5. 1 cup 146g / 5.1oz Small-diced unpeeled green apples

  6. 2 tablespoons 30ml Sugar

  7. 1/2 cup 118ml Calvados

  8. 4 Toast points - (3" by 2" by 1/4")

Instructions Jump to Ingredients ↑

  1. Heat a saute pan, over medium heat. Season both sides of the fois gras with salt and pepper. Season the flour with salt and pepper. Dredge the fois gras in the flour, coating completely. Sear the fois gras for 1 minute on each side. Remove from the pan and drain on paper towels.

  2. Add the apples and sugar to the fois fat. Saute for 1 minute. Remove the pan from the heat and add the Calvados. Place back on the heat and flame the liquor. Shake the pan back and forth several times until the flame dies out.

  3. To assemble, place the croutons in the center of each plate. Place a piece of fois gras on top of each crouton. Spoon the apple sauce over the fois gras and serve.

  4. This recipe yields 4 servings.


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