4 slices of Foie Gras (about 1/3 inch thick) 1/2 – 3/4 lb

Salt, pepper and flour for dredging

1 large granny smith apples, peeled, cored and slice into 1/2 inch slices

2 tablespoon butter

2 tablespoons white wine vinegar, lemon juice or ultimately brandy

1/4 cup chicken or beef broth

2 tablespoons apple jelly

4 cups salad greens


Heat 1 tablespoon of butter in a large sauté pan over medium heat. Add the apples and sauté until well browned about 2-3 minutes a side. Remove apples from the pan and keep warm.

Season foie gras slices with salt and pepper and dredge in flour.  Add the slices to the sauté pan and cook about 1 minute per side or until nicely browned on the outside and still pink on the inside.

Arrange 1 cup of lettuce greens on 4 plates. Arrange apple slices on the lettuce and top with slices of foie gras.

Drain fat from the pan and over high heat deglaze the pan with the vinegar. Add the broth and apple jelly and cook until reduced and slightly thickened. Lower temperature and whisk in remaining one tablespoon of butter. Pour over the foie gras and apples.

For an even richer and delicious treat garnish with crumbled crisp cooked pancetta and candied pecans.


A very rich, decadent starter for a romantic Valentine’s Day Dinner! Indulge!

Goes great with roasted beef Tenderloin.

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