Duck Foie Gras with Apples and Sauternes

Serves 4

Ingredients

• Grade A Duck Foie Gras, 1.5 lbs (buy online)
• 4 – 5 Reinette, or other small apples
• 1 cup of Sauternes
• 2 teaspoons of salt
• 1/2 teaspoon of freshly ground pepper

Instructions

Peel and core the apples and cut them in 8 slices each. Heat the oven at 400° F

Devein the foie gras carefully so as not to separate the two lobes. Salt and pepper the foie gras on all sides and place it smaller lobe down in an oven proof dish. Put it in the oven and let the foie gras cook for 10 minutes. Take the foie gras out of the oven and remove the rendered fat from the pan then pour a glass of Sauterne wine on the foie. Place the apple slices around the foie gras and let it cook another 10 minutes, pouring the juice on it once or twice while it is cooking.

Once the foie gras is cooked, it should be golden on top and tender to touch and very hot on the inside. To make sure it is cooked, place a knife in the thickest part of the foie gras, if the tip of the knife is hot, then the foie gras is cooked. Slice and serve the foie gras with the apples and some juice from the pan, preferably on heated plates.

Note: as a variation, try sautéing the apples in rendered foie gras fat until golden. Then serve with the sliced foie gras.