Ingredients:
- 1 (1 1/4 lb) lobe grade-a duck or goose foie gras, veins and impurities removed, cut lengthwise into 1/2-inch thick slices
Directions:
- Lightly season both sides of the sliced foie gras with salt and pepper.
- Heat the clarified butter in a large non-stick skillet over moderately high heat, but not smoking. Sear the foie gras in batches, about 45 seconds per side. Remove from the pan and cover to keep warm.
- To the fat remaining in the pan, add the shallots, apples, and nutmeg, and cook, stirring, until caramelized and tender, about 7 minutes. Remove the pan from the heat and add the Armagnac. Return to the heat and cook until the brandy is nearly all evaporated, about 2 minutes.
- Divide the foie gras and apples among plates and garnish with the toasted brioche. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 80.7 Kcal (338 kJ) | ||
| Calories from fat | 40.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.52g | 7% | |
|---|---|---|---|
| Cholesterol | 4.74mg | 2% | |
| Sodium | 1.8mg | 0% | |
| Potassium | 93.36mg | 2% | |
| Total Carbs | 9.69g | 3% | |
| Sugars | 6.47g | 26% | |
| Dietary Fiber | 1.43g | 6% | |
| Protein | 1.19g | 2% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 0.1mg | 1% | |
| Calcium | 7.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 107.52 Kcal (450 kJ) | ||
| Calories from fat | 54.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.02g | 7% | |
|---|---|---|---|
| Cholesterol | 6.31mg | 2% | |
| Sodium | 2.4mg | 0% | |
| Potassium | 124.39mg | 2% | |
| Total Carbs | 12.9g | 3% | |
| Sugars | 8.62g | 26% | |
| Dietary Fiber | 1.9g | 6% | |
| Protein | 1.59g | 2% | |
| Vitamin C | 4.8mg | 6% | |
| Iron | 0.1mg | 1% | |
| Calcium | 9.6mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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