Sauteed Foie Gras With Apple-Wine Sauce And Potato-

Name: Sauteed Foie Gras With Apple-Wine Sauce And Potato-Onion Latke
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups kosher red wine (the same as served with dinner); 4 tablespoons balsamic vinegar; 1 tablespoon honey; 1/2 tablespoon chopped fresh ginger; 1 small cinnamon stick; 1/2 apple, peeled, cored and chopped; 1/2 cup veal, duck or chicken broth; Salt and freshly ground black pepper to taste; 1 medium onion, peeled and thinly sliced; 2 1/2 tablespoons olive oil; 3 large baking potatoes, peeled; 1 1/2 teaspoons salt; 1 teaspoon freshly ground black pepper; 1 fresh foie gras (about 1 pound); Salt and freshly ground black pepper; 2 tablespoons peanut oil

Servings: persons

2 cups kosher red wine (the same as served with dinner)
4 tablespoons balsamic vinegar
1 tablespoon honey
1/2 tablespoon chopped fresh ginger
1 small cinnamon stick
1/2 apple, peeled, cored and chopped
1/2 cup veal, duck or chicken broth
Salt and freshly ground black pepper to taste
1 medium onion, peeled and thinly sliced
2 1/2 tablespoons olive oil
3 large baking potatoes, peeled
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 fresh foie gras (about 1 pound)
Salt and freshly ground black pepper
2 tablespoons peanut oil

1
For the sauce, combine all ingredients except salt and pepper in a small saucepan and cook over low heat until reduced to 1 cup, about 30 minutes.
2
Remove cinnamon stick, pour sauce into blender and puree.
3
Place in a small saucepan, season with salt and pepper and set aside.
4
Preheat oven to 400 degrees.
5
Heat 1 tablespoon of the olive oil in a medium skillet.
6
Add the onions and cook until golden brown.
7
Cut the potatoes across into 1/8-inch thick slices, place in a bowl and toss with the remaining olive oil.
8
Lightly grease a 10-inch nonstick or cast-iron baking pan or ovenproof skillet.
9
Arrange half of the potatoes in the pan in a single layer and season with salt and pepper.
10
Cover with the onions, top with the remaining potatoes and season with salt and pepper.
11
Bake until potatoes are golden brown and crisp, about 30 minutes.
12
If the underside of the potatoes are not browned when the potatoes are tender, finish over high heat on top of the stove.
13
Loosen from the pan with a spatula.
14
Cut the foie gras into 1/2-inch-thick slices and season with salt and pepper.
15
Heat the oil in a large saute pan over medium-high heat.
16
When oil begins to smoke, add the foie gras and cook until seared on the outside and slightly pink in the center, about 1 minute a side.
17
Remove from pan and pat dry with a towel.
18
Meanwhile, warm the sauce.
19
To serve, cut the latke into 6 equal slices and place on each of 6 plates.
20
Place foie gras over the latke and glaze each serving with a tablespoon of sauce.
21
Serve immediatley, passing remaining sauce on the side.

300

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 2 cups kosher red wine (the same as served with dinner), 4 tablespoons balsamic vinegar, 1 tablespoon honey, 1/2 tablespoon chopped fresh ginger, and more.

Yes, Sauteed Foie Gras With Apple-Wine Sauce And Potato-Onion Latke 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!

Sauteed Foie Gras With Apple-Wine Sauce And Potato-Onion Latke

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions