Best 4 Sauteed Foie Gras With Apple Wine Sauce And Potato Onion Latke Recipes

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Embark on a culinary adventure with our guide to crafting the perfect sauteed foie gras with apple wine sauce and potato onion latke. This exquisite dish combines the luxurious richness of foie gras with the sweet and tangy flavors of apple wine, creating a harmonious balance of flavors. The addition of potato onion latke adds a crispy and savory element, making this dish a symphony of textures and tastes. Whether you're a seasoned chef or a passionate home cook, this article will provide you with the knowledge and techniques to create this delectable dish that will impress your guests or elevate your next special occasion.

Here are our top 4 tried and tested recipes!

SAUTEED DUCK FOIE GRAS



Sauteed Duck Foie Gras image

Categories     Duck     Appetizer     Sauté     Quick & Easy     Vinegar     Gourmet     Sugar Conscious     Kidney Friendly     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

1/2 lb piece raw Grade A duck foie gras at room temperature, cleaned and deveined
Salt and pepper to taste
2 tsp canola oil
2 tbsp balsamic vinegar
Special Equipment
a 10-inch heavy skillet

Steps:

  • After deveining, cut the foie gras crosswise into 1/2-inch-thick pieces, then season with salt and pepper.
  • Heat 1 teaspoon of the canola oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking.
  • Sauté half the foie gras until golden, 45 to 60 seconds on each side (it will be pink inside). Quickly transfer to a paper towel to drain and discard fat in skillet.
  • Sauté the rest of the foie gras the same way, then discard all all but 1 tablespoon of remaining fat in skillet. Add 2 tablespoons balsamic vinegar and bring to a boil. Serve foie gras with sauce.

ROASTED FOIE GRAS WITH APPLE ONION COMPOTE



Roasted Foie Gras with Apple Onion Compote image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon butter
1 medium onion, sliced
1 Granny Smith apple, sliced
1 teaspoon apple cider vinegar
2 ounces cassis
Sea salt
Freshly ground black pepper
Dash sugar
4 (3-ounce) slices foie gras
1 tablespoon port wine
2 tablespoons black truffles, chopped
4 tablespoons veal stock
1 small bunch Italian parsley, fried
Fleur de Sel

Steps:

  • Heat a large skillet over medium heat. Add butter and melt. Add onions and apples, reduce heat to low, and let simmer for approximately 5 minutes or until onions and apples are tender. Add vinegar and cassis, and season with salt, pepper, and a dash of sugar. Simmer for 5 minutes and set aside.
  • Heat a medium or large skillet over medium-high heat. Season foie gras with salt and pepper, and then sear on both sides until cooked to desired degree of doneness. Remove foie gras to a towel to absorb excess fat. Add port to skillet and deglaze, stirring and scraping the bottom of the pan with a wooden spoon. Add the chopped black truffles and veal stock. Cook until reduced slightly and then adjust seasoning.
  • To plate, divide apple compote among 4 plates and then top with foie gras. Garnish with fried Italian parsley. Season with fleur de Sel and serve immediately.

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

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

FOIE GRAS WITH CARAMELIZED FRUITS



Foie Gras with Caramelized Fruits image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 2 servings

Number Of Ingredients 12

6 ounces foie gras
2 tablespoons butter
4 tablespoons raw brown sugar
1/2 cup trockenbeerenauslese sweet wine, plus 1/2 cup
1 apple, peeled, cored, cut into 12 sections
3 apricots, cut in half, stones removed
1/2 cup grapes
1 cup red wine
1 cup mulberries
Salt
Freshly ground pepper
Flour, for dredging

Steps:

  • Slice the foie gras into 1/2-inch bias slices. Set aside. To prepare the caramelized fruits: in a saute pan, heat butter and sugar and cook until caramelized. Over high heat, deglaze with 1/2 cup sweet wine. Reduce slightly, and then add the apples, apricots, and grapes. Add the remaining 1/2 cup sweet wine and reduce until fruits are caramelized. Reserve but keep warm.
  • In another saute pan, reduce the red wine and mulberries until desired consistency. Season with salt and pepper. Season the foie gras slices with pepper. Dip in flour and in a saute pan over high heat, saute for 1 minute on each side. To plate: arranged the caramelized fruits on plate. Spoon mulberry wine sauce reduction around fruits. Top with sauteed foie gras. Serve immediately.

Tips:

  • Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and ensure that the cooking process goes smoothly.
  • Use high-quality ingredients: The quality of your ingredients will greatly impact the final dish. Use the best foie gras, apples, and potatoes you can find.
  • Cook the foie gras properly: Foie gras is a delicate ingredient that can easily be overcooked. Cook it over medium heat until it is just cooked through. The center should be slightly pink.
  • Make the apple wine sauce ahead of time: This will allow the flavors to meld and develop. You can make the sauce up to 3 days in advance.
  • Serve the dish immediately: Foie gras is best served immediately after it is cooked. This will ensure that it is at its best flavor and texture.

Conclusion:

Sauteed foie gras with apple wine sauce and potato onion latke is a luxurious and delicious dish that is perfect for a special occasion. With its rich, buttery flavor and crispy texture, foie gras is a truly unique ingredient. The apple wine sauce adds a touch of sweetness and acidity, while the potato onion latke provides a savory and earthy counterpoint. This dish is sure to impress your guests and leave them wanting more.

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