Sauté Foie Gras (duck) with caramelized apples

Ingredients

• 1 loaf of foie gras (goose liver duck)
• 1 granny smith apple or cortland, peeled and cut into sections
• 1 tbsp sugar
• 2 tbsp oil
• 15 g butter
• 2 tbsp flour
• 1 tbsp chives, chopped
• some coarse salt
• some salt and pepper

Preparation

1. Cut the liver into slices of about 2 centimetres thick. Next, season the pieces with salt and with pepper. Sprinkle with flour on both sides. Don't keep the liver out of the fridge for too long. It will get too soft and be difficult to work with. Place the seasoned pieces onto a tray.
2. Place a frying pan onto a high heat. Allow it to warm through. Add a little bit of the oil and let it heat through as well. When hot add the apples. Move them around so that they brown evenly. Sprinkle over the sugar. Shake and toss the pan occasionally to assist even cooking. Cook the apples until they become nicely caramelized.
3. Remove them from the pan and place onto a tray.
4. Place a second saucepan onto a medium high heat. Allow it to warm through only slightly. Add a drop of oil, then the pieces of liver. Let them cook for about 1.5 -2 mins on each side. Be very careful they don't burn! Cook the livers so that the middle is medium done. Remove them from the pan. Transfer them onto a tray and set aside.
5. Spoon the caramelized apples onto a serving plate and put the warm liver on top of the apples. Garnish with a little of the rock salt and chives and serve immediately whilst still warm.