Normandy-Style Seared Foie Gras golden and rich

Name: Normandy-Style Seared Foie Gras
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: French
Ingredients: Pan fried foie gras with green apples recipe for 4 people :; 4 slices of foie gras (3.2 oz (90g) each); 4 thick slices of slice pan bread; 4 Granny-smith apples; 1.75 oz (50g) Butter; a pinch "fleur de sel" saltsalt and freshly ground pepper

By chef patrick Asfaux 5/5 (6 reviews)

Normandy-Style Seared Foie Gras, quick to prepare — Photo : aftouch-cuisine

Prep 20 min

Cook 20 min

Total 40 min

Servings 4 serv.

Less heavy than you'd think: pan-fried foie gras needs just 2 minutes to crust, staying creamy inside. Tart Reine de Reinettes apples cut through the richness.

Ingredients for 4 servings

Adjust for

servings

Pan fried foie gras with green apples recipe for 4 people :
4 slices of foie gras (3.2 oz (90g) each)
4 thick slices of slice pan bread
4 Granny-smith apples
1.75 oz (50g) Butter

a pinch "fleur de sel" saltsalt and freshly ground pepper

Step-by-step recipe

1 Toast the bread and cut 4 large discs in it.

2 Peel, core and cut your apples in quarters.

3 In a hot frying pan, cook your apple pieces with the butter until golden brown. Season well when done.

4 Season your slices of foie gras with salt and pepper and place them in the freezer for 5 minutes. THIS IS A VERY IMPORTANT STAGE OF THE RECIPE!

5 Heat up a frying pan. Then, cook your slices of foie gras for 1 minute on each sides. Set aside on a piece of kitchen paper.

6 On a small tray, place your toasted discs of bread. Place some apple pieces on the top of them and finish with your slices of foie gras. When you are ready to serve them, place your tray in a pre-heated oven at 200'C (392'F) for 3 minutes.

7 Place 3 grains of "fleur de sel" salt and a tinny pinch of cracked pepper on the top of the foie gras and serve with a little salad of chicory and beetroot cut in small batons and seasoned with a little sherry vinegar and hazelnut oil.

You could also, serve a chilled glass of Pacherenc du Vic-Bihl or Muscat de Rivesalt on the side.

Surely, this recipe makes a great festive dish!

A chef's advice

In Normandy, local chefs deglaze with off-dry cider at the end. Around Rouen, apples are melted in salted butter first, turning golden. Here, the apples stay crisp and raw: sharper contrast.