 | | Directions |
- Peel and core apples and slice into uniform rings 1/8th - 1/4th inch thick. Melt butter over medium high heat in large heavy skillet. When hot, saute apple rings in a single layer (in batches if necessary) until tender and golden brown on each side. Arrange on a seving platter and keep warm.
- Add stock and vinegar to apple skillet, stirring to loosen any browned bits. Cook until reduced to the consistency of syrup or heavy cream. Taste for seasoning, add salt if needed, and spoon over the apple rings.
- Clean skillet thoroughly and heat until very hot. While skillet heats, slice foie gras 1/2 - 3/4 inches thick. Salt and pepper liberally, add to hot pan and cook 30 - 40 seconds per side. Arrange on top of apple rings and serve immediately.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Container: large heavy skillet
Servings: 10
|  | | Ingredients | | - | | 1 fois gras, about 1 1/4 lbs |
| - | | 20 apple rings, from about 3-4 apples |
| - | | 1 tablespoon butter , more if needed. Add more for each batch of slices. |
| - | | 3 tablespoons real cider vinegar (not cider flavored) |
| - | | 3/4 cup chicken stock |
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