A speciality of the Dordogne is, of course, foie gras. Therefore a recipe from our mother (one of the better cooks we know) with foie gras and caramelised apple quenched in Calvados. A real treat! Delicious for lunch with a glass of Sauterne (sweet white wine from the Bordeaux region) and a piece of baguette. You can also use it quite well as a starter to a nice meal.
Our daughter Julie made a cooking video of it. Have fun and bon appétit!
Ingredients (3 – 4 persons)
2 apples (Granny smith)
150 gr sugar
30 gr butter
Glass of Calvados
1 tin of foie gras ‘entier’; approx. 200 gr (available in all supermarkets in Dordogne, but of course also at the markets)
Mixed lettuce (‘jeunes pouces’; these are young lettuce leaves)
Sea salt (if necessary)
Vinaigrette (see below)
Chilled sweet white wine (Sauternes or Monbazillac)
Preparation
1. Peel the apples, remove the core and divide into about 12 segments per apple.
2. Heat a small pan of water and use it to warm the tin of foie gras au bain marie, so the contents will come out easily later.
3. Remove the foie gras from the tin when it has heated a little and set aside on a plate. Remove excess fat and save a little of it for frying later.
4. Put the butter in a frying pan and add the sugar + 1 tbsp water and stir regularly (a few minutes until it has become a nice even caramel). Then add the apples and stir regularly (approx. 2 minutes). When the apples are no longer ‘sticky’, add the calvados and flambé. Watch out for the flames. Once the flames are extinguished, let it cool down a little.
5. Divide the foie gras into thin slices (about 2 per person) and save 3 or 4 slices for frying later.
6. Dress the salad with the vinaigrette (see below) and divide a small amount between the plates.
7. Place the uncooked foie gras and the now lukewarm apples on the bed of lettuce.
8. Heat a frying pan over high heat and add a little of the remaining foie gras fat (the pan should be very hot). Quickly fry the remaining 3 or 4 slices of foie gras on both sides until just browned with a light crust.
9. Arrange the fried slice of foie gras on top and drizzle a little of the sauce from the apples over it. If the foie gras needs extra seasoning, sprinkle a few grains of coarse sea salt on top.
10. Pour a chilled glass of Sauternes (or Monbazillac) and serve with a piece of baguette.
For the vinaigrette
1 tbsp red wine vinegar
3 tbsp extra virgin olive oil
1 tsp French mustard
Season the vinaigrette to taste with salt and pepper
