Jul 17 2026
Restaurants›Yono's›Pan Seared Hudson Valley Foie Gras Recipe

Pan Seared Hudson Valley Foie Gras Recipe

Inspired by Yono's
Time1h
Serves4

Apple Butter | Toasted Hazelnuts | Rye Toast

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Ingredients

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Foie Gras

Apple Butter

Toasted Hazelnuts

Rye Toast

Method

Apple Butter Preparation

  1. 1

    Make the Apple Butter

    In a large pot, combine the chopped apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook over medium heat until the apples are soft, about 20-25 minutes. Blend the mixture until smooth and cook for an additional 10 minutes to thicken. Let cool.

Toasted Hazelnuts Preparation

  1. 2

    Toast the Hazelnuts

    Preheat the oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast for 10-12 minutes until golden brown. Allow to cool, then chop coarsely.

Foie Gras Preparation

  1. 3

    Pan Seared Foie Gras

    Season the foie gras slices with salt and black pepper. Heat a skillet over medium-high heat and add butter. Once melted, add the foie gras slices and sear for 30 seconds to 1 minute on each side until golden brown. Remove and let drain on paper towels.

Rye Toast Preparation

  1. 4

    Prepare the Rye Toast

    While the foie gras is cooking, toast the rye bread slices until golden brown. Set aside.

Assembly

  1. 5

    Plate the Dish

    On each plate, spread a layer of apple butter, place the toasted rye bread on one side, add the pan-seared foie gras on top of the apple butter, and sprinkle with toasted hazelnuts. Serve immediately.

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