– 12 fresh foie gras slabs
– 4 yellow apples
– 50g Brown sugar
– 50g butter
– 200 ml brandy
– Reduction of balsamic vinegar – Fleur de sel
Peel, core and cut the apples in four. In a saucepan place butter to melt together with brown sugar. When caramel starts to form, fold in the apple quarters. Add brandy and let the flame burn until the alcohol is spent, lower the heat and let the apples cook, turning them over when necessary.
In a hot Tefal saucepan, brown the slabs in their own fat on both sides. Put in a tray and place in the stove until it reaches the desired temperature. In each dish place an apple cut in a fan shape, three foie gras slabs seasoned with fleur de sel and a reduction of balsamic vinegar.
Comments are closed.