Sweet Couture cakes: Foie Gras Apfel

Seeing raw Foie Gras was not at all appetizing, but was surely interesting.. and most importantly the final dish was scrumptious! ^^

This is a simplified version of seared foie gras that anyone could do at home.

Ingredients :

[makes 4 servings]

4 Slices of foie gras of 3oz/90g each

4 thick slices of slicepan bread

4 apples cored & quartered (grannysmith preferable)

1/4 tsp ground cinnamon

50g butter

salt and freshly ground pepper

Instructions:

1. Toast the bread and cut it with a medium size cutter to give it a round shape.

2. In a frying pan, melt the butter down add grounded cinnamon and pan fry the apples.

Cook them until a nice golden color. Set them aside.

3.Season well your slices of foie gras and place them in the freezer for 5 minutes.

4. Heat up a dry frying pan and sear your slices of foie gras for a minute on each side and set them aside on some kitchen paper.

Port wine Sauce:

2 1/2 tablespoons unsalted butter
1 large shallot finely chopped
1 bottle tawny port (750 ml or 3 1/4 cups) / red wine of your choice
3 sprigs fresh thyme
2 1/2 cups chicken broth
1 oz. dried porcini mushrooms
2 tablespoons all-purpose flour
1 teaspoon balsamic vinegar
1 sea salt
1 freshly ground pepper

1. Melt butter in a large saucepan over a medium heat. add shallots and cook until soft.
2. add all of the port wine, and the thyme sprigs, and bring to a boil over high heat. just as it's about to boil, reduce heat and allow to simmer.
Cook until the wine has reduced to the consistency of corn syrup, about 30 minutes.
3. Bring chicken broth to a simmer in a small saucepan. Add porcini mushrooms. let soak for 15-20 mins
(strain the stock)
4. Mix chicken stock and wine reduction. (bring to boil and let it simmer)
cook for another 15minutes in a low heat so that it's reduced more.
5. Strain the sauce again.
Add seasoning (Salt&pepper)

Arrangement:

On a small tray put your slices of toasts, top them up with the apples and finish with the slices of foie gras. At the last minute put this little "sandwiches" in the oven for 3 minutes at 200C/ 392F. Sprinkle with a couple of grains of cracked pepper and "fleur de sel" on the top of the foie gras just before serving.

Place your foie gras-apple "toasties" at the centre of a plate, drizzle the apple sauce.

(you may also garnish with salad & beetroot)