- 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.