Seared Foie Gras with Apple and Shallots


  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.


  • 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 Ceshâ„¢ Caramel Syrup
  • 1 tbsp cognac, or Brandy