| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cklive15 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
lg |
Golden Delicious apple; peeled and sliced |
| 4 |
sl |
Grade A or B foie gras; (1/3-inch) |
|
|
Flour for dusting |
|
|
Salt and pepper |
| 1/4 |
c |
Riesling white wine |
| 2 |
tb |
Chopped shallot |
| 1/4 |
c |
Apple cider |
| 2 |
tb |
Raisins |
| 2 |
tb |
Duck demi-glace |
| 1 |
tb |
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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