Seared Foie Gras With Sauteed Apples

Recipe Ingredients

1 1/4 lbs	567g / 20oz	Lobe Grade-A duck or goose foie gras - veins and impurities
		Removed, cut lengthwise 1/2"-thk slices
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Clarified butter
		= (or vegetable oil)
1/2 cup	118ml	Thinly-sliced shallots
2 cups	474ml	Apples - peeled, cored, (large)
		And cut into 16ths
1/4 teaspoon	1.3ml	Freshly-grated nutmeg
1/4 cup	59ml	Armagnac
16		Brioche or other egg bread - toasted

Recipe Instructions

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.

This recipe yields 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E70) - from the TV FOOD NETWORK

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