Description
Savor the elegance of Foie Gras Poêlé with Apple Compote & Brioche, a luxurious French starter. Tender seared foie gras meets sweet apple compote and buttery brioche for perfect balance. An ideal gourmet recipe for festive dining or special occasions.
Ingredients
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2 slices of fresh foie gras (about 60–80g each)
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1 firm apple (e.g. Granny Smith), peeled and diced
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1 tsp sugar
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1 tbsp butter
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2 slices brioche
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Salt
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Black pepper
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Splash of Calvados (optional)
Instructions
1. Make Apple Compote
Sauté apples in 1/2 tbsp butter over low heat. Add sugar, optional Calvados. Cook 8–10 min until soft. Set aside.
2. Toast Brioche
Lightly toast brioche slices in dry pan or toaster. Keep warm.
3. Prep Foie Gras
Pat foie gras dry. Season both sides with salt and pepper.
4. Sear Foie Gras
Heat a dry skillet until hot. Sear foie gras 30–45 sec per side. Should be golden outside, soft inside.
5. Plate Immediately
Place foie on brioche. Top with warm apple compote.
6. Serve Hot
Serve at once while foie gras is hot and melting.
