Foie Gras on a rosette of Caramelized Apples - Chef Johann Lafer

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Foie Gras on a rosette of Caramelized Apples-
  1. Grate the peeled apple and cook it in a small pan with butter and some sugar in form of a galette. Add cane sugar on top of it.
  2. Cook the foie gras in a pan with very little oil.
  3. Turn it around and sprinkle with some Calvados.
  4. Take the foie gras out of the pan.
  5. Now, pour the dark veal fond in this same pan with Madere. Add some Calvados and reduce.
  6. Place the caramelized apple rosette on the serving dish.
  7. Garnish with the salad around it.
  8. Then, disperse some pine nuts, olive oil as well as white balsamic vinegar.
  9. Lay 2 foie gras slice on top of it and add some dark veal fond with Calvados. Serve!

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