Braised whole foie gras with apple & port wine

by Nataline Chui @ 12 Aug 2013
Braised whole foie gras with apple & port wine 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