Pan-Seared Foie Gras with Caramelized Apples
Description
A refined and easy-to-make dish combining the richness of pan-seared foie gras with the sweetness of caramelized apples and the acidity of balsamic or raspberry vinegar.
Ingredients
- 2 raw duck foie gras escalopes
- 2 Golden Delicious apples
- Sugar
- Butter
- Balsamic vinegar or raspberry vinegar
Instructions
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Peel the apples, remove the cores and cut into thin slices.
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In a very hot skillet, melt the butter with a little sugar and cook the apples over medium heat.
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Add sugar from time to time so they caramelize well.
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Once the apples are cooked, arrange them on plates.
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Meanwhile, sear the escalopes in the same skillet (40 seconds per side), then deglaze with the vinegar of your choice.
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Arrange on plates and drizzle the escalopes with the sauce.
Notes
- The foie gras must be cooked very quickly to keep it pink inside
- Raspberry vinegar adds a fruity touch that pairs particularly well with foie gras
- Serve immediately to enjoy the temperature contrast