Seared fois gras with dried fruit sauce and grilled apples

2 Servings

Ingredients

Quantity Ingredient
2 Granny Smith apples; sliced into 1\" rings
2 tablespoons Olive oil
Salt and pepper
4 Sliced; (4 ounces) fois gras
1 tablespoon Olive oil
1 tablespoon Minced shallots
½ teaspoon Minced garlic
¼ cup Dried apricots
¼ cup Dried cherries
¼ cup Dried blueberries
1 cup Veal reduction
Salt and pepper
3 Long chives
2 tablespoons Chopped chives
Essence

Directions

SAUCE

ESSENCE OF EMERIL SHOW#EE2296

Preheat the grill. For the sauce: In a saute pan, heat the olive oil. When the pan is smoking hot, saute the shallots and garlic for 1 minute. Add the dried fruit and saute for 1 minute. Cover the sauteed fruit with the veal reduction. Season with salt and pepper. Simmer the sauce for 3-4 minutes.

For the apples: Completely coat each ring with the olive oil. Season with salt and pepper. Place the apple rings on the hot grill. Grill for 1-2 minutes on each side. Remove from the grill and julienne.

For the fois: Season each side of the fois gras slice with salt, pepper and Essence. In a smoking hot saute pan, sear each side of the fois gras for 1-2 minutes on each side. Remove the fois from the pan and whisk the fois fat directly into the dried fruit sauce. To assemble, arrange the julienned grilled apples like a nest in the center of the plate. Place the fois gras directly on top of the apples. Spoon the sauce over the fois and around the plate. Garnish with the long chives, chopped chives, and Essence.

Posted to recipelu-digest by molony <molony@...> on Mar 09, 1998

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