- 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.
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.