Seared Foie Gras with Apples

Ingredients

• 4 tart green apples, peeled and sliced into 8 slices each
• 2 tablespoons butter
• 8 portions flash-frozen duck foie gras (buy online)
  or fresh duck foie gras, 1.5 lb (buy online)
• 1 cup veal, beef or chicken stock
• 4 tablespoons white verjus
• 2 tablespoons unsalted butter
• Salt and pepper
• Fleur de Sel (buy online)

Instructions

Sauté apples in butter in a large frying pan, one batch at a time. Turn each piece over once to ensure each slice is golden and soft. Remove from pan and keep warm. Heat the same pan over high heat. Sear the foie gras until golden brown and crisp on the outside, about 1 minute on each side. Do not crowd the foie gras in the pan. This may be done in two batches if needed. Keep the foie gras warm. Disgard the foie gras fat in the pan (or save for another use). Deglaze the plan with verjus. Add the stock and reduce by half. Wisk the remaining 2 tablespoons butter into the sauce. Season to taste with salt and pepper.

To serve, place 4 slices of apple on each plate. Place seared foie gras to the side of the apples. Spoon sauce on top of apples and foie gras.

Finish with fleur de sel.