Pan Roasted Foie Gras:
- 1kg foie gras, chilled
- salt and freshly ground pepper
- flour, for dusting
- 500g Granny Smith apples **, peeled and cubed
- 3/4 cup sugar
- 1/2 cup sugar
- white vinegar
- 4 cloves garlic, sliced
- 2cm ginger, julienned
- 4 whole dried red chilies, cut into thin slivers
- 1 tbsp Panch Phoran / five spice
- 1/2 tsp kosher salt
- 1/4 tbsp canola oil
Pan Roasted Foie Gras
- Using a sharp hot knife, slice the foie gras about 1 &1/4 inch (3cm) thick* – cover with plastic and keep chilled till ready to cook.
- Heat a sauté pan over a medium-high heat, salt and pepper the foie gras slices. dredge with the flour, patting out all the excess flour (there should just be a very fine dusting of flour).
- Add to pan and cook about 2 minutes on each side, basting with the melting fat continuously. To the touch, the foie gras should feel like the thick part of your palm just below your thumb.
- Serve immediately with green apple chutney amd sweet tamarind glaze.
- In a stainless steel pan, heat oil over a medium high heat – add give spice mix and sauté until it crackles, add ginger, harlic, and red chilli. Sauté until fragrant.
- Do not let the spices brown. Add vinegar and sugar and cool till sugar dissolves and thickens slightly. Add half the apples and continue to cook on medium heat for about 15 minutes stirring with a wooden spoon every now and then to prevent sticking.
- Add remainder of the apples and cook for a further 10 minutes till just tender. The first batch of apples forms like an apple and the second batch should remain in chunks.
*The key to this recipe is to cut the foie gras into thick slices, sear over high heat and serve immediately – or else it will start to lose its fat.