Crispy Sautéed Foie Gras with Buttery Apples


Foie is now prohibition food here in California, lucky for me I stocked up on flash frozen from Hudson Valley before the ban.

2 apples, peeled, cored and sliced into 8 rounds
3 TBSP butter
4 – 2 oz slices of Foie Gras
Salt & pepper
1 TBSP apple cider vinegar
1/4 c veal stock

I a large sauté pan, heat butter over medium heat and add apples. Cook 3 minutes on each side. Remove and keep warm.

Dredge Foie in flour season with salt and pepper. Melt 1 TBSP butter over medium heat sauté Foie for 1 -2 minutes per side, it should be nicely browned on outside and slightly pink on the inside.

Arrange apples and Foie on a plate. Deglaze the pan over high heat, add stock and vinegar, reduce by half, whisk in 1 TBSP butter. Cook 2 minutes stiring. Pour over Foie.

Serves 4.


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