Foie Gras with Sautéed Apples

This recipe requires that you first make the foie gras au torchon, opposite. The short precooking required by cooking the foie gras in a towel causes it to render fat so it stays firmer in the pan when sautéed. The foie gras fat called for is the yellow fat that forms on the top of a terrine or that floats to the top when the foie gras is poached.