Foie gras with apple compote is the second course of the French dinner party. Along with fruits, vegetables, protein and dairy, foie gras is one of the primary food groups of France.
The rich, fatty liver pairs best with something sweet and maybe a hint of tartness. I chose green apples sweetened with sugar, then flambeed in calvados to create a nice syrup. That over the foie gras on a toast point was all we needed.
Well, that’s not quite true. You need a great sweet wine and I chose a wonderful Caves Cuilleron Roussilliere to accompany this dish.
Let’s Make Seared Foie Gras with Apple Compote
Prepare your toast points and score the fois gras in a crosshatch pattern.
Heat a carbon steel pan until it’s very hot, then place the fois gras in it and let it sear for a minute without moving it in the pan. The sear time will vary and depends on the thickness of the fois. Mine was about 3/4″ thick.
Turn the foie gras, sprinkle a little flaky sea salt on it and sear for a minute on the other side. When finished remove from the pan and rest on paper towels.
Lower the heat to medium low, then add the diced apples and sugar to the rendered fat. Stir for 1-2 minutes until the apples are softened. Remove the pan from the flame, carefully pour in the brandy, then return to the heat and carefully shake or tilt the pan to ignite the brandy. Carefully shake the pan until the flame dies out.
Plate the seared fois gras on a toast point and spoon the apples with sauce over each portion. Print
Foie Gras With Apple Compote
Foie gras seared to perfection and bathed in a green apple compote
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
- (4) 2 oz slices of foie gras
- Flaky sea salt
- 1 cup green apples – diced
- 2 TBL sugar
- 1/2 cup apple brandy
- 2 slices brioche bread – crusts removed, sliced diagonally, lightly toasted
Instructions
- Score both sides of the fois gras with a sharp knife
- Prep and plate the toast points
- Heat a carbon steel pan over medium heat until very hot. Sear the fois gras for 1 minute (my slices were about 3/4″ thick) on the first side. Turn, season with a little flaky salt, then cook another minute until seared and warm in the center Remove from the pan and place on paper towels.
- Lower the heat to medium low then add the diced apples and sugar to the rendered fois fat.
- Saute and stir for 1-2 minutes until the apples are cooked
- Remove the pan from the heat, carefully add the brandy then shake or tilt the pan to ignite the brandy. Flambe the apples while carefully shaking the pan until the flames die out.
- Plate the fois gras on the toast points and spoon the apples and syrup over the fois gras.
Notes
Warning! If you cook the fois gras too long it will literally melt away!