- 1 (1 1/4 pound) lobe Grade-A duck or goose foie gras, veins and impurities removed, cut lengthwise into 1/2-inch thick slices
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon clarified butter or vegetable oil
- 1/2 cup thinly sliced shallots
- 2 large apples, peeled, cored, and cut into 16ths
- 1/4 teaspoon freshly grated nutmeg
- 1/4 cup Armagnac
- 16 slices brioche or other egg bread, toasted
- Lightly season both sides of the sliced foie gras with salt and pepper.
- Heat the clarified butter in a large non-stick skillet over moderately high heat, but not smoking. Sear the foie gras in batches, about 45 seconds per side. Remove from the pan and cover to keep warm.
- To the fat remaining in the pan, add the shallots, apples, and nutmeg, and cook, stirring, until caramelized and tender, about 7 minutes. Remove the pan from the heat and add the Armagnac. Return to the heat and cook until the brandy is nearly all evaporated, about 2 minutes.
- Divide the foie gras and apples among plates and garnish with the toasted brioche.
- Serve immediately.
Seared Foie Gras With Pain Perdu And A Fresh Cranberry Compote
Seared And Carved Magret Duck With Foie Gras And Sweet Corn Custard
Seared Fois Gras With Caramelized Apples
Seared Scallops On Wilted Watercress With Champagne Butter Sauce
Sweetbread Stuffed Veal Chop With Seared Fois Gras And Candied Apples, Squash And Pecans
Apple Salad With Blue Cheese Croutons And Cider Dressing
Seared Scallops With Arugula And Tangerines with a Tangerine Gastrique
Prune Tart With Armagnac Whipped Cream
Seared Duck Breast With Pear And Dried Cherry Compote With Shallot Reduction
Seared Scallops With A Portobello Mushroom And Truffle Emuslion, Shaved Truffles And Parmigiano-reggiano Cheese