Sauteed Foie Gras With Apple Julienne

Recipe Ingredients

		Sauce
2 tablespoons	30ml	Cider reduction
		= (abt 2 cups apple cider reduced
		To a syrupy thickness)
1 tablespoon	15ml	Sherry vinegar
1 tablespoon	15ml	Reduced chicken stock
		= (abt 2 cups chicken stock reduced
		To a syrupy thickness)
3 tablespoons	45ml	Unsalted butter
1		Salt
1 tablespoon	15ml	Canned green peppercorns in brine
		Foie Gras and Apples
1		Granny Smith apple - cut 1/8" julienne
		On a mandoline
2 tablespoons	30ml	Extra-virgin olive oil
1 tablespoon	15ml	Lemon juice
1 cup	237ml	Frisee lettuce
		= (curly endive-preferably as yellow
		As possible or use mesclun greens)
4		NY state duck foie gras - (abt 3 oz ea)
1/2 cup	31g / 1.1oz	Wondra flour - for dredging
1 tablespoon	15ml	Vegetable oil - for sauteeing
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

About 1 hour ahead, combine reduced cider and sherry vinegar with the reduced chicken stock in a small saucepan. Heat over medium heat to a low boil and add the butter 1 tablespoon at a time with a whisk. Add salt and the green peppercorns and set aside in a warm place until ready to use.

Cut the apple julienne and toss with the olive oil and lemon juice. Add the salad greens and toss together. Do not do this too far ahead or the salad will wilt. Divide the salad onto 4 plates and set aside while sauteeing foie gras.

You need to cook the foie gras in 2 pans or 2 slices at a time. Heat a medium saute pan over high heat until very hot. Season the foie gras with salt and pepper quite liberally (some of the seasoning will melt away as the foie gras saute).

Dredge the foie gras slices in the flour, and put the oil in the saute pan, it will smoke a little, then immediately put 2 slices of foie gras in the pan. Be careful not to splash the oil, or catch the oil on fire. Saute the foie gras until browned on one side, then flip over and cook on the other side until nicely browned.

Place immediately onto the salad on each plate, then repeat with the other 2 slices if sauteeing in the same pan. Foie gras is best eaten while hot right out of the pan so its best to saute in 2 pans if possible.

This recipe yields 4 servings.

Source:
CHEF DU JOUR - (Show # DJ-9582) - from the TV FOOD NETWORK

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