Foie Gras and Onion Confit
This entree brings together a harmonious blend of tart apples and sweet onions to accompany roasted foie gras. The onion confit must be prepared 24 hours in advance of preparing foie gras; it cooks 24 hours in a low-temperature oven. Plan to begin a day ahead.
- Onion Confit
- Unsalted Butter - 1/2 cup
- Yellow Onions - 3 small, sliced
- Shallots - 6, sliced
- White peppercorns - 3, crushed
- Bacon - 3 slices, sliced
- Bay Leaf - 1
- Fresh thyme sprigs - 1, chopped
- Granulated Sugar - 1/2 cup
- Chicken Stock - 2 cups
- Foie Gras - 12 ounces Grade-A, cut into thick 3-ounce pieces
- Salt and freshly ground pepper to taste
- Flour - for dusting
- Granny Smith apples - 4, cored, peeled, and cut into 6 pieces
- Unsalted Butter - 2 tablespoons
- Granulated Sugar - 1/3 cup
- Water - 1 tablespoon
- Reserved Pan Juices
- Balsamic Vinegar
- Course Natural Sea Salt, to taste
- Fresh Chervil
To prepare the onion confit: In large ovenproof skillet over medium heat, melt butter. Add onion, shallots, crushed peppercorns, bacon, bay leaf, and thyme. Cook over medium-low heat for 10 minutes, stirring often. Add sugar; continue to cook for 30 minutes. Add chicken stock, increase the heat to medium, and bring to a boil. Cover the skillet with a lid and place into a preheated 200 degree F oven for 24 hours. (Remove bay leaf before serving.)
To prepare the foie gras: Season foie gras pieces with salt and pepper; flatten slightly, using the side of the knife. Score one side of each piece of foie gras; lightly flour, removing excess by gently tapping. Set aside in the refrigerator.
To prepare the apples: In a large skillet over medium-high heat, combine the butter, sugar, and water; bring to a boil. Add the apple pieces and cook over medium heat until the apples have caramelized, 3 to 4 minutes, taking care not to overcook as apples will become mushy.
To cook the foie gras: Heat a large nonstick ovenproof skillet until almost smoking. Place foie gras into skillet, scored sides down. Sear both sides until golden brown, about 45 seconds on each side. Place skillet into a preheated 400 degree F oven for 1 minute. Remove from oven. (Foie gras should be soft and not resistant to the touch.) Reserve pan juices for garnish.
To serve: Place a large spoonful of onion confit in the center of each serving plate. Arrange 6 apple pieces around onion confit; top onion confit with foie gras. Spoon pan juices over the top of foie gras; season with sea salt and a dash of balsamic vinegar. Garnish with fresh chervil.