Foie Gras with Caramelized Fruits

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
2 servings
Level:
Easy

Ingredients
  • 6 ounces foie gras
  • 2 tablespoons butter
  • 4 tablespoons raw brown sugar
  • 1/2 cup trockenbeerenauslese sweet wine, plus 1/2 cup
  • 1 apple, peeled, cored, cut into 12 sections
  • 3 apricots, cut in half, stones removed
  • 1/2 cup grapes
  • 1 cup red wine
  • 1 cup mulberries
  • Salt
  • Freshly ground pepper
  • Flour, for dredging
Directions
  • Slice the foie gras into 1/2-inch bias slices. Set aside. To prepare the caramelized fruits: in a saute pan, heat butter and sugar and cook until caramelized. Over high heat, deglaze with 1/2 cup sweet wine. Reduce slightly, and then add the apples, apricots, and grapes. Add the remaining 1/2 cup sweet wine and reduce until fruits are caramelized. Reserve but keep warm.

  • In another saute pan, reduce the red wine and mulberries until desired consistency. Season with salt and pepper. Season the foie gras slices with pepper. Dip in flour and in a saute pan over high heat, saute for 1 minute on each side. To plate: arranged the caramelized fruits on plate. Spoon mulberry wine sauce reduction around fruits. Top with sauteed foie gras. Serve immediately.


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