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.
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.