Seared Foie Gras with Sauteed Apples

1. 1

   Lightly season both sides of the sliced foie gras with salt and pepper.

2. 2

   Heat the clarified butter in a large non-stick skillet over moderately high heat, but not smoking.

3. 3

   Sear the foie gras in batches, about 45 seconds per side.

4. 4

   Remove from the pan and cover to keep warm.

5. 5

   To the fat remaining in the pan, add the shallots, apples, and nutmeg, and cook, stirring, until caramelized and tender, about 7 minutes.

6. 6

   Remove the pan from the heat and add the Armagnac.

7. 7

   Return to the heat and cook until the brandy is nearly all evaporated, about 2 minutes.

8. 8

   Divide the foie gras and apples among plates and garnish with the toasted brioche.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.