Roasted Foie Gras with Apple Onion Compote
- 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
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.
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.
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.
Recipe courtesy of Chef Joho, Eiffel Tower Restaurant, Paris Hotel, Las Vegas