Roasted Foie Gras With Apple Onion Compote
Serves: 6
Clair Leannon
1 January 1970
Based on User reviews:
48
Spice
56
Sweetness
47
Sourness
43
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 tbsp
Butter1 medium
Onion (sliced)1 tsp
Apple Cider Vinegar60 g
Cassis1
Sea Salt1 tbsp
Port Wine2 tbsps
Black Truffle (chopped)1 small
Italian Parsley (bunch, fried)Directions:
1
Watch how to make this recipe
2
Heat a large skillet over medium heat
3
Add butter and melt
4
Add onions and apples, reduce heat to low, and let simmer for approximately 5 minutes or until onions and apples are tender
5
Add vinegar and cassis, and season with salt, pepper, and a dash of sugar
6
Simmer for 5 minutes and set aside
7
Heat a medium or large skillet over medium-high heat
8
Season foie gras with salt and pepper, and then sear on both sides until cooked to desired degree of doneness
9
Remove foie gras to a towel to absorb excess fat
10
Add port to skillet and deglaze, stirring and scraping the bottom of the pan with a wooden spoon
11
Add the chopped black truffles and veal stock
12
Cook until reduced slightly and then adjust seasoning
13
To plate, divide apple compote among 4 plates and then top with foie gras
14
Garnish with fried Italian parsley
15
Season with fleur de Sel and serve immediately