Foie Gras Poele with Granny Smith Apples
I love foie gras. I don't get to have it as much since moving to the States, but I received some from my very kind friend Steve over at The Milk Pail Market. And if you like this French delicacy, you will love what I accompanied it with. I sautéed diced Granny Smith apples in the rendered fat from the foie gras. It's a very simple dish but for sure will wow your Valentine if s/he likes refined French cuisine. My foie gras poêlé aux pommes Granny Smith is a delight.
The best part is that there are not a lot of ingredients involved in this dish. I simply used foie gras, Granny Smith apples, freshly pressed apple juice, apple cider vinegar and a little chicken stock. For a contrast of crunch you could add coarsely chopped hazelnuts with a drizzle of hazelnut oil as garnish. Toasted gingerbread would also make a great addition.
Yields: 6 servings6 Granny Smith Apples
12 ounces goose foie gras, cut into 12 slices
2 tablespoons apple cider vinegar
¼ cup chicken stock
¼ teaspoon white pepper, freshly ground
½ teaspoon fleur de sel (or any sea salt)
1 tablespoon curly parlsey, chopped, (for garnish)
Prepping the apples:
In a home juicing machine, press 2 whole apples. Add to the chicken stock. Set aside.
Note: You could also use 3/4 cup of store-bought unfiltered apple juice.
Peel, core and dice the rest of the apples (¼-inch dice). Place the cube of apple in a bowl and coat in vinegar to prevent oxidation of the fruit.
Searing the foie gras:
Heat a non-stick grill pan and sear the foie gras slices for about 1 minute on each side until golden, with nice grill marks. Sprinkle with fleur de sel and set aside, leaving as much rendered fat as possible in the pan.
In the same pan, add the apples. Reduce the heat to medium-high. Slightly cover the pan with a sheet of aluminum foil. Cook for about 3-4 minutes. Toss frequently, as soon as one side of the diced apples is browned. Gently lift the apples using a silicone spatula. Sprinkle with salt and pepper. Drizzle with the reserved combined apple juice and chicken stock. Cook for another 3-4 minutes. Toss well. Check for doneness of the apples.
Serve the foie gras and apples immediately. Garnish with parsley and serve with a piece of toasted gingerbread on the side.
Hazelnuts are common nuts that pair wonderfully with apples and they add a nice crunch to the dish.
I used Granny Smiths for their tart flavor, which is perfect for savory dishes.
I added chicken stock so the apples would soften. This step isn't essential but it helps cook the apples quickly.
You can cube the apples a bit larger, maybe ½-inch dice. It might take a little longer for the apples to be fully cooked inside.
My trick for cutting the foie gras cleanly is to dip a sharp knife in boiling water before cutting it.
You could also pair the apples with any white meat such as roasted pheasant.Published By: on January 30, 2012.