Seared Foie Gras with Apple and Shallots

Seared Foie Gras with Apple and Shallots

Seared Foie Gras with Apple and Shallots

Directions

  1. Generously season the Foie Gras with salt and pepper. Sear in a very hot pan on both sides to cook. Set aside and wipe out the pan.
  2. Melt the better and over medium heat. Toss in apples and shallots. Sauté until soft. Season and add syrup.
  3. Add the cognac and flame.
  4. Serve the foie gras on top of the apples and shallots.

Ingredients

  • 1 slice Foie Gras
  • salt and pepper
  • 1/2 Peak Fresh Produce® Apple(s), sliced, tossed with fresh lemon juice
  • 1/2 Peak Fresh Produce® Shallot(s), sliced
  • 1 tbsp Nature's Best Dairy® Butter
  • 1/2 tbsp Cesh™ Caramel Syrup
  • 1 tbsp cognac, or Brandy

Chef Robert Stegall-Smith - Corporate Executive Chef, Performance Foodservice - IFH Florence

Explore More

Savory Insights

Perfect Pasta for Non-Italian Restaurants

Read this Article

Savory Insights

Bowled Over

Read this Article

Savory Insights

Experiment with Spice

Read this Article