Seared Foie Gras Recipe
spiced tarte tatin, almond, vadouvan gastrique
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Ingredients
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Foie Gras
Spiced Tarte Tatin
Vadouvan Gastrique
Garnish
Method
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
- 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.
- 10
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.
