Pan-seared foie gras, caramelized apples and rosemary
Discover the recipe for pan-seared foie gras with caramelized apples and rosemary. This refined yet easy-to-prepare dish is ideal for elegantly starting a festive meal, combining the melt-in-your-mouth texture of foie gras with the fruity sweetness of apples.
Ingredients · Servings 2 people
- 4 slices of duck foie gras
- 2 Granny Smith apples
- 6 tbsp sugar
- 3 tbsp butter
- 1 pinch fleur de sel
- 2 tablespoons lemon juice
- 1 sprig of fresh rosemary
Method · 15 min
- Peel the apples with a vegetable peeler, cut them in half, remove the core and seeds. Cut them into even pieces and mix them with the lemon juice.
- Heat a pan over medium heat with the sugar and let it brown. When the sugar begins to brown, add the butter and a pinch of fleur de sel, stirring to combine. Add the apples and rosemary, and let them caramelize over medium heat.
- Sear the foie gras for 1 minute per side in a pan without oil.
- Arrange the apples by placing a mousse ring on a serving dish, then place the pan-fried foie gras slices on top and sprinkle with fleur de sel.
- Duck foie gras, 4 slices.
- Granny Smith apple 2
- Sugar 6 tbsp
- Butter 3 tbsp
- Fleur de sel, 1 pinch
- Lemon juice 2 tbsp.
