Seared Foie Gras with Apple and Shallots
Directions
- 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.
- Melt the better and over medium heat. Toss in apples and shallots. Sauté until soft. Season and add syrup.
- Add the cognac and flame.
- 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
