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.
1. Info for Foie Gras Poele with Granny Smith Apples
- Cook Time: 30 mins
- Total Time: 45 mins
- Servings: 6
- Calories: 130 kcal
2. Ingredients for Foie Gras Poele with Granny Smith Apples
- 6 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)
- 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.
- 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.
- Bon appétit!