CRISPED SAUTEED FOIE GRAS with BUTTERED GOLDEN DELICIOUS APPLES and MELFOR VINEGAR by Andre Soltner

CRISPED SAUTEED FOIE GRAS with BUTTERED GOLDEN DELICIOUS APPLES and MELFOR VINEGAR
by Andre Soltner

test

Apples and foie gras are often paired in Alsace, where Andre Soltner was raised. Andre dredges the foie gras slices in flour and then sautes them in sweet butter. This technique is typical of the region, where goose foie gras predominant. When heated, goose liver release its fat more readily than duck liver, and the flour crust helps lessen the amount of fat last in the pan. The crust also adds a pleasant textural element to the finished dish. Though most chefs sear Moulard foie gras without flour or butter, Andre retains the technique to enhance the authentic character of the dish.

YIELDS: 6 MAIN COURSE SERVINGS

Buttered Apples
4 Golden Delicious apples, peeled and cored (see Chef Notes)
1 tablespoon unsalted butter
Cut each apple into 8 slices. IN a large saute pan, heat the butter and add the apple slices. Saute over medium heat about 3 minutes on each side, until the apples become slightly caramelized. Remove the apple slices from the pan and keep warm. Reserve the pan to cook the foie gras.

Foie Gras - Purchase Fresh Foie Gras Online
1 and 1/2 ponds foie gras, cut into 12 slices, each about 2 ounces and 1/2-inch thick
All-purpose flour for dredging
Coarse salt
Black pepper, freshly ground
3 tablespoons unsalted butter
2 tablespoons Melfor vinegar (see Chef Notes)
1/2 cup veal stock or duck stock
Dredge the slices of foie gras in the flour and season with salt pepper. Melt 1 tablespoon of the butter in the pan used to cook the apples and saute the foie gras slices over medium heat for 1 to 2 minutes on each side. The liver should be nicely browned on the outside, and slightly pink inside. On six warm plates, arrange 4 or 5 apple slices and 2 pieces of foie gras. Pour off all of the fat from the pan. Over high heat, briefly deglaze the pan with the vinegar, then add the stock and reduce by half. Lower the temperature and whisk in the remaining 2 tablespoons of butter. cook for another 2 minutes, making sure the sauce does not boil or separate. Pour the sauce over the foie gras and the apples and serve.

Chef Notes
Depending on what is in season, you may substitute other cooking apples for the Golden Delicious. Melfor vinegar is a honey vinegar that is common in Alsace. Apple cider vinegar makes an acceptable substitution.