Entree: France – Southwest France – Foie Gras (Rich, buttery fattened duck or goose liver typically served seared or as a terrine)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Total 40 min

Ingredients

- 1 lb (450 g) whole foie gras lobe, preferably duck, deveined and chilled
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) Armagnac or Cognac for seasoning
- 2 tbsp (30 ml) vegetable oil or grapeseed oil
- 2 tbsp (30 g) unsalted butter
- 1/4 cup (60 ml) Armagnac for deglazing
- 2 tbsp (30 ml) red wine vinegar
- 1/2 cup (120 ml) low-sodium chicken or veal stock
- 2 tbsp (30 g) granulated sugar (for caramelizing apples)
- 1 medium apple, cored and thinly sliced, approx. 6 oz (170 g)
- 8 slices brioche or country bread, approx. 1 oz (30 g) each
- Pinch of fleur de sel or finishing salt
- 1/4 cup (15 g) chopped fresh parsley or microgreens for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare foie gras and accompaniments: gently remove visible veins from the chilled lobe, slice into 6 even medallions about 1/2–3/4 inch (1.27 to 1.91 cm) thick, pat very dry on paper towels, then season both sides with salt and pepper and brush lightly with 1 tbsp (15 ml) Armagnac; heat 1 tbsp (15 ml) butter in a skillet over medium heat, add apple slices and 1 tbsp (15 ml) sugar and sauté until caramelized, about 3–4 minutes per side, remove and keep warm; toast brioche slices in oven or on a griddle until golden.
2. Sear and finish: increase heat to high and add oil to the same skillet until shimmering, add foie gras slices and sear 30–45 seconds per side until deeply browned and just warmed through (do not overcook); remove foie gras to a warm plate, carefully deglaze pan with 1/4 cup (60 ml) Armagnac (flambé optional), add vinegar and stock and reduce over medium heat 1–2 minutes to a glossy sauce, swirl in remaining 1 tbsp (15 ml) butter, spoon sauce over foie gras, finish with a pinch of fleur de sel and parsley, and serve immediately with caramelized apples and toasted brioche.

1. Prepare foie gras and accompaniments: gently remove visible veins from the chilled lobe, slice into 6 even medallions about 1/2–3/4 inch thick, pat very dry on paper towels, then season both sides with salt and pepper and brush lightly with 1 tbsp Armagnac; heat 1 tbsp butter in a skillet over medium heat, add apple slices and 1 tbsp sugar and sauté until caramelized, about 3–4 minutes per side, remove and keep warm; toast brioche slices in oven or on a griddle until golden.
2. Sear and finish: increase heat to high and add oil to the same skillet until shimmering, add foie gras slices and sear 30–45 seconds per side until deeply browned and just warmed through (do not overcook); remove foie gras to a warm plate, carefully deglaze pan with 1/4 cup Armagnac (flambé optional), add vinegar and stock and reduce over medium heat 1–2 minutes to a glossy sauce, swirl in remaining 1 tbsp butter, spoon sauce over foie gras, finish with a pinch of fleur de sel and parsley, and serve immediately with caramelized apples and toasted brioche.