Name: Roasted Foie Gras with Apple Onion Compote
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 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

Directions

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Jean Joho, Eiffel Tower Restaurant, Paris Hotel, Las Vegas, NV

Roasted Foie Gras with Apple Onion Compote

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