Roasted Foie Gras with Apple Onion Compote

Total Time:
30 min
10 min
20 min

4 servings

  • 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
Watch how to make this recipe.
  • 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.

  • 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.

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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