Seared Foie Gras Recipe
Recipe information
Make Seared Foie Gras in just 1h 30m. spiced tarte tatin, almond, vadouvan gastrique
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Ingredients
Foie Gras
Spiced Tarte Tatin
Vadouvan Gastrique
Garnish
Preparing the Spiced Tarte Tatin
1. Prepare the Apples
Peel, core, and slice the apples into quarters.
2. Make the Caramel
In an oven-safe skillet, melt the butter over medium heat. Add the brown sugar and stir until dissolved, forming a caramel.
3. Cook the Apples
Arrange the apple quarters in the skillet, cut side up, and sprinkle with cinnamon and nutmeg. Cook for about 10 minutes until the apples are slightly softened.
4. Add the Puff Pastry
Preheat the oven to 375°F (190°C). Cover the apples with the puff pastry, tucking the edges down into the skillet.
5. Bake
Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown. Remove from the oven and let cool slightly.
6. Invert
Carefully invert the tart onto a serving plate, so the apples are on top.
Making the Vadouvan Gastrique
7. Combine Ingredients
In a saucepan, combine the red wine vinegar and sugar. Bring to a boil over medium heat.
8. Reduce and Add Spice
Reduce the heat and let it simmer until it thickens, about 10-15 minutes. Stir in the vadouvan spice blend and remove from heat.
Cooking the Foie Gras
9. Season
Pat the foie gras dry with paper towels and season both sides with salt and black pepper.
Plating
11. Arrange the Plate
Place a slice of spiced tarte tatin on a plate, top with a piece of seared foie gras, and drizzle with vadouvan gastrique.
12. Garnish
Sprinkle sliced almonds and fresh thyme over the top for garnish.
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