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.


Foie Gras & Apricots


With the sale of Foie Gras being illegal here in California July 1, its now or never to give cooking this wonderful fatty goodness a try. This recipe is based off a Gary Danko recipe and inspired by the lovely apricots I bought at the farmers market this morning. I bought flash frozen pre sliced Foie Gras and defrosted it before cooking. This dish is perfect!

2 2 oz Foie Gras (well chilled)
1/2 tbls. Shallot, minced
1 TBSp Brandy
1/2 c muscato
2 tsp Honey
2 tsp Sherry Vinegar
1 c Veal Stock (dark, rich), or demi glacé
8 medium Ripe Apricot (quartered)
Kosher Salt & pepper

In a non-reactive saucepan combine shallot, Armagnac, wine, honey, vinegar or Verjus, and stock together. Bring to a boil and simmer until reduced by 2/3.

To Cook the Fole Gras:
With the finished sauce ready. Place a rolled steel or nonstick saute pan over a medium-high flame, heat for about 1 minute. Salt and pepper foie gras and place in pan and cook about 30 seconds, until it starts to melt a teeny tiny bit – flip it should be nicely browned, cook another 30 seconds transfer to plate on arugula.

Add apricots to the pan and cook for about 1 minute on each side.

Top with sauce.
Serves 2.