Seared foie gras with sautéed apples and balsamic vinegar
Cook like a chef quickly and prepare in no time this refined dish of foie gras with apples. The cream and balsamic vinegar sauce enhances the flavor of this gourmet dish.
1. Wash and dry the apples. Cut in half. Remove the core and the seeds. Chop into fine strips. Let melt in 30 g of butter in a pan until golden brown. Set aside.
2. Cut the foie gras lobes into slices. Lightly season with salt and pepper. Sprinkle with the four-spice powder.
3. Heat a saucepan and place the slices of foie gras. Leave to cook for about 30 seconds (depending on thickness). Skim off half the fat and turn the liver. Then cook for 30 more seconds. Skim off the oil. Remove the foie gras and keep warm. Deglaze with balsamic vinegar and stir with the cooking juices.
4. Add 150 g of chopped butter and mix with a whisk. Add in the cream. Pass the sauce through a sieve. Season with salt and the peppercorns.
5. Divide the foie gras slices onto plates and cover with sauce. Sprinkle the sea salt. Arrange the apples on the side. Drizzle some balsamic vinegar. Decorate with a sprig of parsley before serving.
Photo credit: Sucré Salé
