Foie Gras De Canard Recipe
Poached Foie - served with Chutney and toasted Baguette / Seared - served with caramelized apples, aged balsamic reduction
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Ingredients
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Foie Gras
Chutney
Caramelized Apples
Aged Balsamic Reduction
Toasted Baguette
Method
Poached Foie Gras
- 1
Prepare the Foie Gras
Remove the veins from the duck foie gras, then season it with salt, white pepper, and cognac. Let it marinate for at least 30 minutes.
- 2
Poach the Foie Gras
In a large pot, bring water to a gentle simmer. Carefully place the foie gras in the water and poach for about 10-12 minutes until cooked through. Remove and let cool.
Chutney Preparation
- 3
Make the Chutney
Chop the apples and red onion. In a saucepan over medium heat, combine apples, onion, brown sugar, apple cider vinegar, cinnamon, and salt. Cook until the mixture thickens, about 15-20 minutes. Set aside.
Caramelized Apples
- 4
Prepare Caramelized Apples
Slice the apples. In a skillet, melt butter over medium heat, add the sliced apples and brown sugar. Cook until apples are tender and caramelized, about 5-7 minutes.
Balsamic Reduction
- 5
Make Aged Balsamic Reduction
In a small saucepan, bring the aged balsamic vinegar to a simmer and reduce until it thickens, about 15-20 minutes. Set aside.
Toasted Baguette
- 6
Assembly
- 7
Serve
Slice the poached foie gras and serve with chutney, caramelized apples, aged balsamic reduction, and toasted baguette on the side.
