Best 3 Roasted Foie Gras With Apple Onion Compote Recipes

Roasted foie gras is an indulgent and luxurious dish that can be enjoyed as an appetizer or main course. It is typically served with a sweet and tangy apple onion compote, which helps to balance out the richness of the liver. The combination of flavors and textures in this dish is truly exquisite, and is sure to impress your guests. If you've never cooked foie gras before, don't be intimidated – it's actually quite easy to do. In this article, we'll take you through the steps of making this delicious dish, from start to finish. We'll also share some tips on how to choose the best foie gras and how to avoid overcooking it. So what are you waiting for? Let's get started!

Check out the recipes below so you can choose the best recipe for yourself!

FOIE GRAS LOLLIPOPS

Foie Gras Lollipops image

Provided by Food Network

Categories appetizer

Time 1h55m

Yield 24 to 26 croquettes

Number Of Ingredients 16

Ingredients

2 red onions, thinly sliced
2 tablespoons extra-virgin olive oil
2 tablespoons maple syrup
4 russet potatoes, peeled and cubed
Salt
1 pound Bing cherries, pitted and roughly chopped
1/2 vanilla bean
1/3 cup port
3 cups duck fat or canola oil
3 tablespoons unsalted butter, at room temperature
4 egg yolks
6 ounces foie gras torchon, diced into 1/2-inch cubes
1/2 teaspoon fleur de sel
Freshly cracked pepper
2 eggs, beaten
2 cups honey panko breadcrumbs

Steps:

To make the caramelized onions: To a pan over medium-low heat, add the onions and olive oil and cook slowly until caramelized, about 40 minutes. Add the maple syrup, mix and remove from the heat.
To make the potatoes: Boil the potatoes in salted water until fork tender, about 15 minutes. Drain and let cool. Pass the potatoes through a ricer, or mash them by hand. Set aside.
To make the cherry glaze: Heat a pot over medium heat, and add the cherries, vanilla bean and port. Simmer over medium-low heat until saucy, 10 to 15 minutes.
To make the croquettes: In a deep pot, heat the duck fat to 375 degrees F. In a bowl, mix the potatoes, butter, egg yolks, foie gras, caramelized onions, fleur de sel and pepper. Roll the mixture into balls (about the size of a golf ball), dip in the beaten egg and coat with panko. Fry the croquettes until golden, about 1 minute.
Stab each croquette with a stick, dip in the cherry glaze and serve.

ED'S SEARED FOIE GRAS WITH ROASTED GARLIC ONION JAM

Ed's Seared Foie Gras With Roasted Garlic Onion Jam image

This was the most delectable, restaurant quality foie gras I have ever had! And I was served this at home, wearing blue jeans and crocs, sitting at the kitchen table drinking La Crema Chardonnay, all comfy and cozy. The way one should feel knowing there's no huge bill coming your way! DH used Stonewall Kitchen's Roasted Garlic Onion Jam for the sauce. If you've never tried it you really should. There are some great recipes on Zaar using the same jam so you can use it in many dishes. We love all their products! For the bread, we used French but any 1/2" slices of good tasting bread will do well.

Provided by Penny Stettinius

Categories Goose

Time 25m

Yield 2 pieces, 4 serving(s)

Number Of Ingredients 6

Ingredients

4 ounces foie gras (Hudson Valley)
4 1/2 tablespoons butter
8 slices thick bread, toasted
1 1/2 tablespoons roasted garlic and sweet onion jam
kosher salt
freshly cracked black pepper

Steps:

Salt and pepper the foie gras.
Heat 1.5 TBS of the butter in a skillet until lightly browned.
Sear the foie gras quickly on both sides. If the foie gras is fresh you will only want to sear about 1-1.5 minutes per side. But if it has been frozen you'll want to sear about 2 minutes per side.
Lay the warm, toasted bread slices on a serving plate and butter the tops using 1 TBS of the butter.
Remove the foie gras from the pan and set on top of the bread slices.
Drain the grease from the pan.
Heat the same skillet again and add the remaining butter.
Stir in the jam and heat until dissolved.
Drizzle the jam mixture over the foie gras and bread slices.
Serve and enjoy!

Nutrition Facts : Calories 405.1, Fat 27.4, SaturatedFat 12.7, Cholesterol 76.9, Sodium 698.2, Carbohydrate 31.7, Fiber 1.4, Sugar 2.6, Protein 8

SAUTEED FOIE GRAS WITH APPLE-WINE SAUCE AND POTATO-ONION LATKE

Sauteed Foie Gras With Apple-Wine Sauce And Potato-Onion Latke image

Provided by Marian Burros

Categories dinner, appetizer, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 16

Ingredients

2 cups kosher red wine (the same as served with dinner)
4 tablespoons balsamic vinegar
1 tablespoon honey
1/2 tablespoon chopped fresh ginger
1 small cinnamon stick
1/2 apple, peeled, cored and chopped
1/2 cup veal, duck or chicken broth
Salt and freshly ground black pepper to taste
1 medium onion, peeled and thinly sliced
2 1/2 tablespoons olive oil
3 large baking potatoes, peeled
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 fresh foie gras (about 1 pound)
Salt and freshly ground black pepper
2 tablespoons peanut oil

Steps:

For the sauce, combine all ingredients except salt and pepper in a small saucepan and cook over low heat until reduced to 1 cup, about 30 minutes. Remove cinnamon stick, pour sauce into blender and puree. Place in a small saucepan, season with salt and pepper and set aside.
Preheat oven to 400 degrees. Heat 1 tablespoon of the olive oil in a medium skillet. Add the onions and cook until golden brown. Cut the potatoes across into 1/8-inch thick slices, place in a bowl and toss with the remaining olive oil. Lightly grease a 10-inch nonstick or cast-iron baking pan or ovenproof skillet. Arrange half of the potatoes in the pan in a single layer and season with salt and pepper. Cover with the onions, top with the remaining potatoes and season with salt and pepper. Bake until potatoes are golden brown and crisp, about 30 minutes. If the underside of the potatoes are not browned when the potatoes are tender, finish over high heat on top of the stove. Loosen from the pan with a spatula.
Cut the foie gras into 1/2-inch-thick slices and season with salt and pepper. Heat the oil in a large saute pan over medium-high heat. When oil begins to smoke, add the foie gras and cook until seared on the outside and slightly pink in the center, about 1 minute a side. Remove from pan and pat dry with a towel. Meanwhile, warm the sauce.
To serve, cut the latke into 6 equal slices and place on each of 6 plates. Place foie gras over the latke and glaze each serving with a tablespoon of sauce. Serve immediatley, passing remaining sauce on the side.

Nutrition Facts : @context http, Calories 699, UnsaturatedFat 29 grams, Carbohydrate 50 grams, Fat 44 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 13 grams, Sodium 970 milligrams, Sugar 9 grams

Tips:

To ensure the foie gras is cooked evenly, use a meat thermometer to check the internal temperature. It should reach 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
If you don't have a meat thermometer, you can also check the doneness of the foie gras by gently pressing on it. If it springs back, it is cooked.
When searing the foie gras, be sure to use a very hot skillet. This will help to create a nice crust on the outside while keeping the inside tender.
If you are using frozen foie gras, be sure to thaw it completely before cooking. This will help to prevent the foie gras from becoming grainy.
Foie gras is a very rich food, so it is best to serve it in small portions. You can also pair it with lighter dishes, such as salads or grilled vegetables.

Conclusion:

Roasted foie gras with apple onion compote is a delicious and elegant dish that is perfect for a special occasion. By following the tips in this recipe, you can easily create a dish that will impress your guests.