Ingredients
- 1 (1 1/4 pound) lobe Grade-A duck or goose foie gras, veins and impurities removed, cut lengthwise into 1/2-inch thick slices
- Kosher salt
- Freshly ground pepper
- 1 tablespoon clarified butter or vegetable oil
- 1/2 cup thinly sliced shallots
- 2 large apples, peeled, cored, and reduce 16ths
- 1/4 teaspoon freshly grated nutmeg
- 1/4 cup Armagnac
- 16 slices brioche or any other egg bread, toasted
Directions
Gently season each side from the sliced foie gras with pepper and salt.
Heat the clarified butter inside a large non-stick skillet over moderately high temperature, although not smoking. Sear the foie gras in batches, about 45 seconds per side. Remove in the pan and canopy to help keep warm.
Towards the fat residing in the pan, add some shallots, apples, and nutmeg, and prepare, stirring, until caramelized and tender, about 7 minutes. Take away the pan in the heat and add some Armagnac. Go back to heat and prepare before the brandy is almost all evaporated, a couple of minutes.
Divide the foie gras and apples among plates and garnish using the toasted brioche. Serve immediately.
Recipe thanks to Emeril Lagasse, 2001