As promised in a post about foie gras earlier today, here’s a simple and easy recipe for foie gras with sauteed apples and apple cider sauce. You need no special skills nor equipment to make it. Seared foie gras is always best when it is served with a bit of something sweet, traditionally fruit.
The sauce, which has just four ingredients–apple juice, apple cider vinegar, black pepper and butter–is also excellent on roasted chicken. To serve it this way, roast either a whole chicken or chicken thighs or leg-thighs and baste with some of the sauce during the final 10 minutes of cooking. Serve the remaining sauce alongside.
Foie Gras with Sauteed Apples & Apple Juice & Black Pepper Sauce
- 1/3 to 1/2 duck foie gras, chilled
- 2 1/2 cups filtered apple juice
- 1/2 cup apple cider vinegar
- 1 teaspoon freshly-ground black pepper
- 4 tablespoons butter
- Kosher salt
- Black pepper in a mill
- 1 or 2 firm tart apples, peeled and cut into 1/4-inch thick slices
- Fill a glass with hot water and set the cold foie gras on a clean work surface. Set a chilled plate nearby. Cut the foie into 3/4-inch thick slices, dipping the knife in the hot water between each cut. Set the cut foie gras on the chilled plate, cover with plastic wrap and refrigerate.
- Next, make the sauce. Pour 1 cup of the apple juice into a small saucepan over medium heat and simmer until the juice is nearly completely evaporated. Add the remaining apple juice, the vinegar and the 1 teaspoon of pepper and reduce by two-thirds. Remove from the heat.
- Melt 3 tablespoons of the butter in a heavy saute pan or skillet and when it is foamy, add the apples. Saute for about 3 minutes, turn gently and saute 3 to 4 minutes more, until lightly browned. Divide the sauteed apples among 6 warm plates; pour any pan juices over the apples. Wipe the pan clean.
- Working very quickly, increase the heat under the skillet to high. Remove the foie gras from the refrigerator and season it on both sides with salt and pepper. When the pan is very hot, add 3 slices of foie gras. Cook for 30 to 45 seconds, turn and cook for 30 to 45 seconds more. The foie gras should just begin to caramelize on its edges and the inside should be nearly raw. Set one piece on top of each portion of apples. Pour off any fat and cook the remaining 3 slices.
- Quickly return the sauce to the heat, add the remaining tablespoon of butter, swirl until it melts and spoon over each portion of foie gras and apples.
- Season with a little more salt and pepper and serve immediately.