Foie Gras is fattened goose liver and a delicacy in french cuisine. Its taste is buttery and simply melts in your mouth. You can buy them whole or as pâté. Its price does not come cheap when sold in fine dining restaurants. For this recipe I bought half a liver (deveined) and got the supplier to vacuum pack it for me. It can be intimidating cooking foie gras for the first time as it’s so delicate and can easily tear or crumble and you keep worrying about destroying this expensive little piece of liver. This is my 3rd dish with Foie Gras and this is a simple appetizer as a starter.
Ingredients (Serves 1-2)
1. Foie Gras (about 2 inch thickness)
2. 1 apple
3. 5 teaspoons of fine sugar
4. Salt and pepper
5. Chopped chives (For Garnishing)
1) Peel the apple.
2) Cut into small slices.
3) Add a little oil to a skillet and lightly sauté the apples till slightly brown.
4) Add in the sugar and continue to mix until it starts to caramelize.
5) Coat surfaces of the apples with the caramelized suger.
6) Plate the caramelized apples and set aside.
7) Season the foie gras with salt and pepper.
8) Sear them for about 1-2 min each side till the surface is charred then remove from heat. No need to add any oil, the foie gras will render its own oil.
9) The idea is to char both surfaces leaving the centre of the foie gras creamy. Do not cook too long otherwise your foie gras will melt away.
10) Carefully remove the foie gras and plate on top of the caramelized apples while it’s still warm. Garnish with chives and serve.
Presenting my Pan Seared Foie Gras on Caramelized Apples.
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