Thursday, February 26, 2009

Pan Seared Foie Gras with Raspberry Apple Sauce

foie gras
Yes, yes, I know. Foie gras ("fat liver") is cruel to geese. But what can I say? It's only of my guilty eating pleasures. It was the day after Valentine's Day, and I was at the supermarket - to my surprise, I saw a packet of foie gras on sale - 2 decent sized pieces for HKD49.90 (USD6.40)!!! What an incredible bargain. Of course I could not resist and bought the last two packs. I pan fried them with glee and served them with a tart raspberry apple sauce to a surprised and happy YH as a post V-day treat. 
Continue reading for the recipe...

Pan Seared Foie Gras with Raspberry Apple Sauce
4 pieces of raw, chilled foie gras
1 red apple
handful of raspberries (frozen or fresh)
sugar (to taste)
1. Make the Raspberry Apple Sauce first by chopping up the apple into small cubes. Heat up a small 20cm frying pan and add the apples. Stir over medium heat until the apples are stewing slightly, then add a similar amount of raspberries into the pan. Stir and crush the raspberries as they heat up. Add a little sugar to taste (the sauce should be tart and not too sweet). Continue frying and mixing until the fruit disintegrates into a thick sauce-like texture. Transfer the sauce to a side dish.

2. Liberally shake salt and pepper over the foie gras pieces. Lightly grease a large frying pan over high heat.

3. When the frying pan is very hot, add 2 pieces of foie gras. The foie gras will start "melting" so you have to work quickly. After around 10 seconds, flip the pieces over to sear the other side. When both sides are nicely browned and the foie gras has shrunk slightly, remove and set aside. Repeat for the other 2 pieces. 

(I cook 2 pieces at a time so I have better control over timing - the worst thing is to overcook your foie gras. You can of course cook all 4 pieces at once)

4. Serve immediately with the Raspberry Apple Sauce.

You can also serve your seared foie gras on top of freshly toasted slices of French Bread, or with sweet caramelized onions, and other tart/sweet fruit such as pears, plums, figs, etc.


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