Recipe courtesy of Jean Joho

Roasted Foie Gras with Apple Onion Compote

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. 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.

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