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Pan-fried foie gras with cider
Preparation
5 min
Cooking time
10 min
Servings
4
Ingredients
- 80 ml (1/3 cup) honey
- 2 Royal Gala (or Granny Smith) apples, peeled, cored and cut into quarters
- 125 ml (1/2 cup) ice cider
- 30 ml (2 tbsp) cider or Xeres vinegar
- 4 foie gras escalopes, about 75 g (2 1/2 oz.) each
- Fleur de sel (or sea salt)
- Freshly ground black pepper
- 15 ml (1 tbsp) fresh chives, finely chopped
Preparation
- In a skillet, heat the honey over medium-high heat.
- Bring to a boil and cook until it turns amber.
- Add the apple quarters and caramelize for 2 to 3 minutes, stirring frequently.
- Add the ice cider and vinegar.
- Reduce until a syrupy consistency is obtained, about 3 minutes.
- Remove from the skillet and keep warm.
- With the tip of a knife, cut a few shallow diamond-shaped slits on one side of the foie gras.
- Season with salt and pepper.
- Wash the skillet and heat it over medium-high heat.
- Grill the fois gras on the slit side for about 1 minute, turn over and turn off the heat.
- Let cook for 3 to 4 minutes, watching carefully and turning again if needed.
- Place the foie gras on serving plates.
- Garnish with the apple preparation.
- Sprinkle with chives.
- Serve immediately.
