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Pan-Seared Foie Gras with Caramelized Apples

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.

Prep 10 min
Cook 20 min
Total 30 min

  1. Peel the apples, remove the cores and cut into thin slices.

  2. In a very hot skillet, melt the butter with a little sugar and cook the apples over medium heat.

  3. Add sugar from time to time so they caramelize well.

  4. Once the apples are cooked, arrange them on plates.

  5. Meanwhile, sear the escalopes in the same skillet (40 seconds per side), then deglaze with the vinegar of your choice.

  6. 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