This Foie a La Plancha comes to be from one of our many trips to the Mandel Library during the summer time. Anytime we went the boys would check out their books and naturally mommy had her chance and picking up some new fiction rom coms and cookbooks. This recipe comes from The Book of Pinxtos by marti Buckley. It’s been patiently waiting my ever growing cue of recipes to make. I recently ordered a whole foie gras loin on Amazon for $90 and it did not disappoint. We can take down a whole loin as a family paired with whatever other veggies and carbs as well. With how much foie runs in restaurants I would much rather pay the same thing for the cost of one whole loin. We hope you enjoy this fancy and delicious dish, for a special occasion, because let’s be real…everyday is a special occasion. Bon appetit!
Foie a La Plancha
Ingredients
- 4 slices fresh foie gras, about ¾ inch thick and 2½ ounces each
- ¼ cup (60 ml) cider, preferably Basque
- ¼ cup (50 g) sugar
- 2 apples, preferably Reinette, Russet, or Golden Delicious, cored and cut into quarters
- Kosher salt and freshly ground black pepper
- Guérande gray salt for garnish
- Ground Szechuan pepper for garnish
Prepare
- Bring the foie gras to room temperature, still wrapped or covered (this will probably take about an hour).
- Meanwhile, to make the cider reduction, combine the cider and sugar in a small saucepan and bring to a boil, stirring to dissolve the sugar. Lower the heat and simmer until the cider has reduced to a slightly thick, syrupy consistency, 5 to 7 minutes. Remove from the heat and set aside.
- Put the apple pieces in a small saucepan set over medium-high heat and drizzle with 2 tablespoons water. Put the lid on the pan, reduce the heat to the lowest setting, and cook the apples in their own juices, stirring occasionally, until tender and broken down, about 15 minutes. Remove from the heat.
Transfer the apples to a food processor and process to a puree. Pass the a fine-mesh sieve into a small bowl and set aside. - Season the slices of foie with kosher salt and pepper.
- Heat a large sauté pan over medium-high heat until hot. Gently lay the slices of foie in the pan and cook until the surface is a deep golden brown, 1½ to 3 minutes. Flip the foie and cook until golden brown on the second side. Transfer to a plate and allow to rest for a minute or two.”
- Place a spoonful of apple puree in the middle of each plate and place a slice of foie gras on top. Sprinkle with gray salt and a bit of Szechuan pepper, if desired. Drizzle the cider reduction over the foie and the plates. Serve immediately.
