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Categories:
butter onion apple apple cider vinegar cassis salt freshly ground black pepper sugar gras port wine black truffles veal stock Italian parsley fleur de sel
Viewed: 72 - Published at: 6 months agoIngredients
- 1 tablespoon butter
- 1 medium onion, sliced
- 1 Granny Smith apple, sliced
- 1 teaspoon apple cider vinegar
- 2 ounces cassis
- Sea salt
- Freshly ground black pepper
- Dash sugar
- 4 (3-ounce) slices foie gras
- 1 tablespoon port wine
- 2 tablespoons black truffles, chopped
- 4 tablespoons veal stock
- 1 small bunch Italian parsley, fried
- Fleur de Sel
Method
- Heat a large skillet over medium heat.
- Add butter and melt.
- Add onions and apples, reduce heat to low, and let simmer for approximately 5 minutes or until onions and apples are tender.
- Add vinegar and cassis, and season with salt, pepper, and a dash of sugar.
- Simmer for 5 minutes and set aside.
- Heat a medium or large skillet over medium-high heat.
- Season foie gras with salt and pepper, and then sear on both sides until cooked to desired degree of doneness.
- Remove foie gras to a towel to absorb excess fat.
- Add port to skillet and deglaze, stirring and scraping the bottom of the pan with a wooden spoon.
- Add the chopped black truffles and veal stock.
- Cook until reduced slightly and then adjust seasoning.
- To plate, divide apple compote among 4 plates and then top with foie gras.
- Garnish with fried Italian parsley.
- Season with fleur de Sel and serve immediately.
