• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B9, C, D, P
MineralsNatrium, Fluorine, Silicon, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 tablespoon butter

  2. 1 medium onion, sliced

  3. 1 Granny Smith apple , sliced

  4. 1 teaspoon apple cider vinegar

  5. 2 ounces cassis

  6. Sea salt

  7. Freshly ground black pepper

  8. Dash sugar

  9. 4 (3-ounce) slices foie gras

  10. 1 tablespoon port wine

  11. 2 tablespoons black truffles, chopped

  12. 4 tablespoons veal stock

  13. 1 small bunch Italian parsley , fried

  14. Fleur de Sel

Instructions Jump to Ingredients ↑

  1. Heat a large skillet over medium heat. Add butter and melt. Add onions and apples, reduce heat to low, and let simmer for approximately 5 minutes or until onions and apples are tender. Add vinegar and cassis, and season with salt, pepper, and a dash of sugar. Simmer for 5 minutes and set aside.

  2. Heat a medium or large skillet over medium-high heat. Season foie gras with salt and pepper, and then sear on both sides until cooked to desired degree of doneness. Remove foie gras to a towel to absorb excess fat. Add port to skillet and deglaze , stirring and scraping the bottom of the pan with a wooden spoon. Add the chopped black truffles and veal stock. Cook until reduced slightly and then adjust seasoning.

  3. To plate, divide apple compote among 4 plates and then top with foie gras. Garnish with fried Italian parsley. Season with fleur de Sel and serve immediately.


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