Title: Seared Fois Gras with Dried Fruit Sauce and Grilled Apples
Categories: None
Yield: 2 Servings

2		Granny Smith apples; sliced into 1" rings
2	tb	Olive oil
		Salt and pepper
4		Sliced; (4 ounces) fois gras
SAUCE
1	tb	Olive oil
1	tb	Minced shallots
1/2	ts	Minced garlic
1/4	c	Dried apricots
1/4	c	Dried cherries
1/4	c	Dried blueberries
1	c	Veal reduction
		Salt and pepper
3		Long chives
2	tb	Chopped chives
		Essence

ESSENCE OF EMERIL SHOW#EE2296

Preheat the grill. For the sauce: In a saute pan, heat the olive oil. When the pan is smoking hot, saute the shallots and garlic for 1 minute. Add the dried fruit and saute for 1 minute. Cover the sauteed fruit with the veal reduction. Season with salt and pepper. Simmer the sauce for 3-4 minutes.

For the apples: Completely coat each ring with the olive oil. Season with salt and pepper. Place the apple rings on the hot grill. Grill for 1-2 minutes on each side. Remove from the grill and julienne.

For the fois: Season each side of the fois gras slice with salt, pepper and Essence. In a smoking hot saute pan, sear each side of the fois gras for 1-2 minutes on each side. Remove the fois from the pan and whisk the fois fat directly into the dried fruit sauce. To assemble, arrange the julienned grilled apples like a nest in the center of the plate. Place the fois gras directly on top of the apples. Spoon the sauce over the fois and around the plate. Garnish with the long chives, chopped chives, and Essence.

Posted to recipelu-digest by molony on Mar 09, 1998

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