Recipe courtesy of Jean Joho
Roasted Foie Gras with Apple Onion Compote
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 471
- Total Fat
- 40
- Saturated Fat
- 14
- Carbohydrates
- 15
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 11
- Cholesterol
- 135
- Sodium
- 632
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
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
- 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.