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Seared Fois Gras With Caramelized Apples
4
Slice Grade A Fois Gras; cleaned (3−ounce)
Salt
Freshly ground black pepper
1
1
2
1
4
/4 Cup Flour
Cup Small diced green apples; unpeeled
Tablespoon Sugar
/2 Cup Calvados
Toast points; (3 by 2 by 1/4)
Heat a saute pan, over medium heat. Season both sides of the fois gras with
salt and pepper. Season the flour with salt and pepper. Dredge the fois gras
in the flour, coating completely. Sear the fois gras for 1 minutes on each
side. Remove from the pan and drain on paper towels. Add the apples and
sugar to the fois fat. Saute for 1 minute. Remove the pan from the heat and
add the Calvados. Place back on the heat and flame the liquor. Shake the pan
back and fourth several times until the flame dies out. To assemble, place
the croutons in the center of each plate. Place a piece of fois gras on top
of each crouton. Spoon the apple sauce over the fois gras and serve.
Yield: 4 servings
Seared Fois Gras With Caramelized Apples
553
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