Roasted Foie Gras with Apple Onion Compote |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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