22 county rd 183c Mongaup Valley, NY 12762

Pan roasted foie gras with sauteed apples

Pan roasted foie gras with sauteed apples

Mise en Place:

1.5 to 2lbs fresh foie gras
Balsamic vinegar, reduced or Italian fig syrup
2 gala apples, cut in wedges
Coarse salt, to taste
Fresh ground black pepper, to taste

Method

Split the lobes of foie and remove the primary vein only. Score the foie in a 3/4′ crosshatch and season generously with salt. Cut 2 gala apples into wedges.

Heat a medium size saute pan or cast iron skillet. Sear the foie on all surfaces and continuously baste with the fat that renders until reaching a medium rare. Set the foie aside to rest.

Remove the foie fat that rendered leaving a tablespoon. Add the apples to the pan to carmelize. Season with a pinch of salt and black pepper.

Reduce your favorite balsamic vinegar to a thin syrup consistency or try our Imported Italian Fig Syrup for a nice tart drizzle on the plate to cut the luscious fat of the foie.

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Phone: 845-583-4090
22 county rd 183c
Mongaup Valley, NY 12762
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