Seared Foie Gras with Sauteed Apples

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2001

Show: Emeril LiveEpisode: A Taste of Gascony

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 4 Reviews
Total Time:
30 min
Prep
15 min
Cook
15 min
Yield:
8 servings
Level:
Intermediate
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Ingredients

  • 1 (1 1/4 pound) lobe Grade-A duck or goose foie gras, veins and impurities removed, cut lengthwise into 1/2-inch thick slices
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon clarified butter or vegetable oil
  • 1/2 cup thinly sliced shallots
  • 2 large apples, peeled, cored, and cut into 16ths
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 cup Armagnac
  • 16 slices brioche or other egg bread, toasted

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.

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Newest Ratings and Reviews

Read all 4 reviews

  • on October 13, 2008

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    Lovely recipe. Goes nicely with a bottle of Sauternes.

    people found this review Helpful.
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  • on July 31, 2008

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    emeril, they just don't get any better than you...

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on May 22, 2005

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    Absolutely wonderful. Will make time and time again!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
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