Braised whole foie gras with apple & port wine

by Nataline Chui @ 12 Aug 2013

Ingredients
1 duck foie gras, de-veined
Salt and freshly ground black pepper, to taste
3 apples, peeled, cored and quartered
600ml port wine, divided

Preperation
• Season the duck foie gras with salt and freshly ground black pepper, to taste. Set aside. Heat a sauté pan over a high heat and pan-fry the seasoned whole foie gras until lightly browned. Reduce heat and add in the quarated apples and deglaze with 150ml port wine. Cover the sauté pan with a lid and simmer until port wine has been absorbed by the duck foie gras. Remove any excessrendered fat from the sauté pan and flip the pan-fry duck foie gras over, and add 150ml port wine. Repeat the process until the remaining port wine has been used up, and mixture has turned into a thick glaze at the bottom of the sauté pan, for about 35 minutes. Cut the braised whole foie gras into thick slices and place onto each

Braised whole foie gras with apple & port wine

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