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
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.