-
1
Rinse foie gras; pat dry. Gently pull apart the lobes. Discard any tough membrane. Cut pieces crosswise into 3/4-inch-thick slices; cover and chill.
-
2
Divide butter between 2 nonstick frying pans, 12 to 14 inches wide; melt over medium-high heat. Stir 1/4 cup sugar into each. Lay apples equally in pans. Cook until wedges are browned and soft but still hold their shape, 15 to 20 minutes; turn as needed.
-
3
Set a slice of toast on each dinner plate; arrange apples equally beside toast and place in a 150u00b0 oven.
-
4
Quickly rinse and dry frying pans; place over high heat. When hot, fill with a single layer of foie gras; pieces can touch but shouldn't be crowded. Brown on 1 side, about 30 seconds; turn and brown other side, about 30 seconds more. As slices are browned, quickly put on toast and keep warm. To reduce spattering, pour fat from pan as it accumulates; reserve for other uses.
-
5
Pour all but 3 tablespoons drippings from 1 pan. Add broth and vinegar to pan and bring to a boil over high heat. Pour hot dressing over greens, mix, and mound beside apples and toast. Serve at once, adding salt to taste.
-
6
Handling and cooking foie gras: Keep foie gras chilled until you use it - up to a week sealed in its wrapper. (Foie gras gets soft and difficult to handle when warm.) To saute foie gras, you need a hot pan and good ventilation, because the rendered fat spatters and smokes. Pour off the fat as it accumulates and use oven mitts to protect your hands.
-
7
Nutrition information is not available, but foie gras is very high in fat.
