Ingredients
3 Tbsp white raisins
½ cup calvados, apple brandy
1 green apple
2 Tbsp fresh butter
1 Tbsp sugar
4 Slices fresh duck foie gras, cut ½ inch tic
2 cups fresh arugula and baby lettuce mix
½ cup reduced veal stock
4 slices toasted brioche bread
Salt and pepper
Extra virgin olive oil
Preparation
Combine raisins and Calvados. Refrigerate several hours.
Peel green apple and remove seeds. Cut into 16 slices. Sautee in butter and sugar until lightly browned.
Just before serving, season foie gras slices with salt and pepper. Heat a non-stick fried pan and sear the slices, browning for 30 seconds on one side and one minute on the other.
Remove excess fat and combine raisin with calvados marinade; reduce for a few seconds and add veal stock.
Remove foie gras slices and reduce for one more minute
Presentation
Place a triangle of brioche in the center of each plate; cover with lettuce mix seasoned lightly with olive oil, salt and pepper Serve one slice of foie gras per plate; arrange hot apples, cover with raisin sauce and server.
