Big Apple Slices with Seared Foie Gras Recipe

Name: Big Apple Slices with Seared Foie Gras
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (1/3-inch thick) slices NY State apples, such as McIntosh, Macouns, or Stearns; 4 (2-ounce) portions foie gras, any visible veins removed, approximately 1/3-inch thick; 1 teaspoon salt; 1/2 teaspoon white pepper; 1/2 teaspoon sugar; 2 ounces applejack; 1 ounce veal stock; 1 tablespoon cold butter; 4 tablespoons candied nuts (preferably bought on the streets of NYC); 2 ounces watercress

Servings: persons

1
Heat a grill or grill pan to medium-high.
2
Place the apples in the grill pan and cook the apples for 2 minutes on each side, allowing for a quarter turn on each side.
3
Reserve on a warm plate until needed.
4
Heat a large skillet over medium-high heat.
5
Season the foie gras evenly with the salt, white pepper, and sugar.
6
Sear the foie gras for 30 seconds on each side to achieve a golden brown color.
7
Reserve the foie gras on the plate with the apples.
8
Add the applejack to the hot pan and let it reduce to 1 tablespoon.
9
Add the veal stock and reduce by half.
10
Whisk in the cold butter.
11
Place the grilled apples on a plate.
12
Place a small bunch of watercress in the center of each apple ring.
13
Place a portion of foie gras leaning against the watercress and drizzle with the sauce.
14
Garnish each plate with 1 tablespoon of the candied nuts.

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 (1/3-inch thick) slices NY State apples, such as McIntosh, Macouns, or Stearns, 4 (2-ounce) portions foie gras, any visible veins removed, approximately 1/3-inch thick, 1 teaspoon salt, 1/2 teaspoon white pepper, and more.

Yes, Big Apple Slices with Seared Foie Gras falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Big Apple Slices with Seared Foie Gras

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions