| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cklive15 |
1 |
Servings |
INGREDIENTS
| 1 |
T |
Olive oil |
| 1 |
|
Golden Delicious apple |
|
|
peeled and sliced |
| 4 |
|
Grade A or B foie gras |
|
|
1/3-inch |
|
|
Flour for dusting |
|
|
Salt and pepper |
| 1/4 |
c |
Riesling white wine |
| 2 |
T |
Chopped shallot |
| 1/4 |
c |
Apple cider |
| 2 |
T |
Raisins |
| 2 |
T |
Duck demi-glace |
| 1 |
T |
Plus 1 teaspoon unsalted |
|
|
butter |
INSTRUCTIONS
Heat the olive oil in a 10-inch skillet. Saute the apple slices until
browned, turning once, about 5 minutes. Remove to four warmed plates
and keep warm. Heat a 10-inch skillet until it is hot enough to
evaporate a drop of water immediately. Lightly dust the foie gras with
flour and add to the pan. Sprinkle with salt and quickly brown the
first side, about 10 seconds. Turn and brown the other side. Remove to
the plates with the apple. Wipe the pan dry and deglaze with the wine
and shallots. Reduce by half and add the cider, raisins, demi-glace
and swirl in butter at end. Reduce until a sauce-like consistency is
achieved. Season with salt and pepper and pour over the foie gras.
Converted by MC_Buster. Recipe by: COOKING LIVE SHOW # CL9278
Converted by MM_Buster v2.0l.
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