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4
Easy
By Richard Whittington and Martin Webb
Published 1995
There is no reason to be scared of frying raw foie gras, the enlarged livers of corn-fed geese and ducks. It has a high fat content, some of which runs out when it hits the hot pan and has a tendency to smoke. It is fiercely expensive, but you only need 55g-85g / 2-3oz for a first-course portion since it is very rich.
Peel the apples, quarter them and remove the cores, then cut each quarter into 3 pieces. Put these into a bowl and pour over the Calvados and apple juice.
Boil the vinegar and sugar in a small heavy pan until the liquid colours to a dark caramel. Remove from the heat and leave to cool for 2 minutes. Then pour over the apples, stirring with a meta, spoon to coat the pieces. The heat of t