Foie Gras de Canard aux Maïs et Pommes

Duck foie gras with sweetcorn & apples

Preparation info
  • Serves


    • Difficulty


Appears in

By Pierre Koffmann

Published 2012

  • About


  • 4 slices of duck foie gras, 1 cm/½ in thick (about 100


Fry the apples in half the butter, turning occasionally, until light golden but still slightly firm. Flame with the armagnac and keep warm.

Season the foie gras and cook it in a non-stick frying pan without added fat for 1 minute on each side, or until it feels slightly soft when you press it with your finger. Transfer to a serving dish.

Tip off the fat from the pan, pour in the