Monthly Archives: March 2016

  • PAN ROASTED FOIE GRAS with SAUTEED APPLES and BALSAMIC REDUCTION

    PAN ROASTED FOIE GRAS with SAUTEED APPLES and BALSAMIC REDUCTION
    by Jenny Chamberlain

    Our Chef, Jenny Chamberlain, recommends this recipe for Pan Roasted Foie Gras with Sauteed Apples and Balsamic Reduction. 

    - Buy Fresh Grade A Foie Gras
    - Buy Frozen Grade A Foie Gras

    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.

1 Item(s)