Warm Escalope Of Duck Foie Gras With Honeycrunch Apples

Serves 4:

  • 600g of premium raw duck foie gras
  • 2 Honeycrunch apples
  • 100ml cider vinegar
  • 300 ml duck or chicken stock
  • 200 ml dry white wine
  • 80g mixed flower honey
  • 1 pinch cinnamon


Peel the apples, remove cores and seeds and cut into cubes of about ½ cm.
Warm the honey, deglaze with the white wine, add the 2 apples and cook for 2 mins. Drain.

Sauce :

Make a sweet-and-sour gastrique with 1/3 of the apples, deglazing the pan with the cider vinegar. Reduce and add the stock.

Reduce by 2/3, strain, whisk in the butter and check seasoning.

Purée the remaining apples. Whisk, add a knob of butter and sprinkling of cinnamon and set aside.

Divide the 75g of foie gras into 8 mini escalopes. Sear in a non-stick frying pan for 30 seconds on each side and set aside in a warm place to finish cooking.

In the same pan, brown the apples.

Arrange 2 mini escalopes of foie gras on each plate drizzled with the sauce. Serve warm.