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Seared Foie Gras with Apple Compote
Indulge in the opulence of seared foie gras, a delicacy that has graced the tables of French haute cuisine for centuries. This luxurious dish pairs the rich, buttery flavor of foie gras with a sweet and tangy apple compote, creating a harmonious balance that tantalizes the palate. The caramelized apples, kissed by lemon and sugar, add a delightful contrast to the savory foie gras, making it an exquisite appetizer or elegant entrée for special occasions.
Ingredients
- Foie gras
- 8 ounces, sliced into 1/2-inch pieces
- Salt
- to taste
- Black pepper
- to taste
- Butter
- 2 tablespoons, divided
- Lemon juice
- 1 tablespoon
- Sugar
- 2 tablespoons
- Apples
- 2 cups, peeled, cored, and diced (preferably granny smith or honeycrisp)
Instructions
- 1. Season the foie gras slices generously with salt and pepper on both sides.
- 2. Heat a non-stick pan over high heat. When the pan is hot, add 1 tablespoon of butter and let it melt.
- 3. Carefully add the foie gras slices to the pan, searing for about 1 minute on each side until golden brown. Remove the foie gras from the pan and set aside on a warm plate.
- 4. In the same pan, reduce the heat to medium and add the diced apples, sugar, and lemon juice. Cook, stirring occasionally, until the apples are soft and caramelized, about 5-7 minutes.
- 5. Add the remaining tablespoon of butter to the apple mixture and stir until melted and well combined.
- 6. To serve, plate the seared foie gras and generously spoon the warm apple compote over the top or alongside. Enjoy immediately.
Dietary Information
Dish Type: Main Course • Prep Time: 20 minutes • Cook Time: 20 minutes • Calories: 600 • Fat: 50g • Carbs: 30g • Protein: 20g • Sodium: 200mg • Sugar: 20g
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