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.