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Foie Gras with Caramelized Apples & Toasted Pecans, Brandy-Caramel Sauce

Foie Gras with Caramelized Apples & Toasted Pecans, Brandy-Caramel Sauce
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Foie Gras with Caramelized Apples & Toasted Pecans, Brandy-Caramel Sauce

Yield: 4 Servings

Ingredients

1 lobe foie gras, cut into 3 oz portions
3 oz unsalted butter
2 granny smith apples, sliced thin
½ cup light brown sugar
oz brandy
½ cup pecans
4 pieces flatbread
½ bulb fennel, shaved very thin
Chervil sprigs, for garnish
Salt and pepper, to taste

Directions

1. Season foie gras with salt and pepper. In a hot sauté pan, sear foie gras until golden brown. Set aside.

2. Add butter, apples, brown sugar, salt, and pepper.

3. Add brandy and pecans.

4. Lay piece of flatbread on plate. Place apple mixture on bread. Place foie gras on top. Garnish with shaved fennel and chervil.

© 2010 Tiffany Derry

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