Pan-Fried Foie Gras with Watercress & Apple

Preparation info
  • Ingredients For

    4

    • Difficulty

      Easy

Appears in
Quaglino's: The Cook Book

By Richard Whittington and Martin Webb

Published 1995

  • About

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.

Ingredients

  • 2 Granny Smith apples
  • 2 tbsp Calvados
  • 2 tbsp apple ju

Method

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