Seared Hudson Valley foie gras is a luxurious treat whose taste and flavor is almost impossible to describe. Mixed with green apple mustard, this tasty dish has the perfect combination of savory and sweet.
Foie Gras means ‘fatty liver’ and is usually made from duck (Moulard ducks are the most popular breed) or goose liver. It tastes better than it sounds and is a quick and easy to cook protein.
For pan seared foie gras, be sure to choose a high quality meat. That’s why we use Hudson Valley foie gras in this recipe.
Seared Hudson Valley Foie Gras with Green Apple Mustard
Ingredients
For Seared Hudson Valley foie gras
2 pieces of Hudson Valley foie gras
Salt and pepper
For green apple mustard
½ small onion
4 green apples (Granny Smiths are ideal)
1 tablespoon of butter (unsalted is best)
¼ cup of dry white wine
1 tablespoon of Dijon mustard
Salt and pepper
Directions
Prepare your micro salad first, then the green apple mustard sauce. The sauce can cool whilst you sear your foie gras.
To make green apple mustard
Remove the skin from the onion and chop it into small pieces.
Peel the apples and remove the cores. Cut the apples into small pieces or chunks.
Add the butter to a saucepan and melt on a medium heat. Once the butter has melted, add the onion and cook until softened.
Then add the chopped apples and cook for a further 2 – 3 minutes.
In a separate bowl, mix the wine and mustard together. Add a pinch of salt to taste.
Pour the mixture into the saucepan with the apples and onions and simmer on a low heat until the apples are tender and reduced.
Remove the saucepan from heat and place the apple mixture into a serving bowl.
Serve warm or at room temperature with your Hudson Valley seared foie gras.
You can play around with this recipe as some like to add honey, maple syrup or sugar to sweeten the apple mixture or add lemon zest for a tangy twist.
To make seared Hudson Valley Foie Gras
Ideally, cook your foie gras using a skillet; the hotter and drier the better.
Place the skillet on a high heat. Whilst the skillet is heating up, gently score your foie gras on both sides and season with salt and pepper.
Place the foie gas onto the skillet and sear on each side for abut 30 seconds.
Remove from heat.
Serve on top of the micro salad with a generous side helping of green apple mustard sauce.
Pairs well with
This seared Hudson Valley foie gras and green apple mustard dish serves well with sweet white wine such as Riesling or Moscato or a sweet Port red wine.
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