Pan Fried Foie Gras Recipe
Grilled sucrine lettuce, apricot and rosemary chutney
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Ingredients
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Foie Gras
Grilled Sucrine Lettuce
Apricot and Rosemary Chutney
Method
Chutney Preparation
- 1
Cook the Chutney
In a saucepan, combine dried apricots, sugar, apple cider vinegar, water, and fresh rosemary. Simmer on low heat for about 20 minutes until the apricots are soft and the mixture thickens. Stir occasionally. Remove from heat and let cool.
Cooking the Lettuce
- 2
Grill the Lettuce
Preheat a grill pan over medium heat. Cut the sucrine lettuce heads in half lengthwise. Brush the cut sides with olive oil and season with salt and black pepper. Place the lettuce cut side down on the grill and cook for 2-3 minutes until charred and slightly wilted. Remove from heat.
Cooking the Foie Gras
- 3
Pan-fry the Foie Gras
In a non-stick pan, heat the butter over medium heat. Season the foie gras slices with salt and black pepper. Once the butter is hot, add the foie gras and cook for about 30 seconds on each side until golden brown and crispy. Remove from the pan and let drain on a paper towel.
Plating
- 4
Serve
On a plate, arrange the grilled sucrine lettuce halves. Place the pan-fried foie gras on top and drizzle with the apricot and rosemary chutney. Serve immediately.