This recipe requires that you first make the foie gras au torchon. The short precooking required by
cooking the foie gras in a towel causes it to render fat so it stays firmer in the pan when
sautéed. The foie gras fat called for is the yellow fat that forms on the top of a
terrine or that floats to the top when the foie gras is poached.
MAKES 4 FIRST-COURSE SERVINGS
2 tart apples2 tablespoons butter for sautéing the apples
2 tablespoons foie gras fat (see above) or butter 4 slices foie gras au torchon, sliced ¾ inch
thick
Peel and core the apples and cut them into 12 wedges each. Gently sauté the wedges over medium heat
in butter until golden brown on both sides, turning as needed with a spatula.
Heat the foie gras fat or butter in a sauté pan over medium heat and cook the foie gras slices for
about 2 minutes on each side or until golden brown. Arrange the apple slices around the foie gras
slices on heated plates.
HOW TO MAKE FOIE GRAS WITH SAUTÉED APPLES
1. Sauté the apples.
2. Cook the foie gras slices until golden brown on each side. Serve with apples alongside.
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