Fresh Burger of Duck Foie Gras with Apples
These “burgers” are made of sauteed buttery foie gras sandwiched between two sauteed tart apple slices that balance its richness. An elegant appetizer, this dish is easy to make, but it must be cooked at the last minute.
- Foie Gras Burgers
- Granny Smith Apples - 2
- Salt and freshly ground black pepper to taste
- Duck Fat - 2 tablespoons (alt. olive oil)
- Confectioner’s Sugar - 2 teaspoons
- Porcini Mushrooms - 1/2 cup sliced
- Duck Foie Gras - Three 3 oz slices, raw, trimmed and soaked
- Reserved apple trimmings from burgers, above
- Apple cider vinegar - 1/2 cup
- Apple Cider - 3 tablespoons
- Veal Demi-Glace - 1/2 cup
- Frisee (Curly Endive) - 1 cup (alt. the center leaves of curly endive)
- Chives - 1 teaspoon, minced fresh
- Parsley - 1 teaspoon, minced fresh
- Olive Oil - 2 teaspoons
- Vinegar - 1 teaspoon
- Salt and freshly ground pepper to taste
To prepare the burgers: Preheat the oven to 400 F. Cut two 1/2-inch-thick slices from the stem end of each apple, leaving the stems on. Trim the apple slices to perfect circles, removing any seeds and rough core material. Reserve the rest of the apples and the trimmings; season the apple slices with salt and pepper.
Place a 10-inch saute pan or skillet over medium-high heat and add the duck fat or olive oil. Saute the apple slices in the hot fat until glazed and tender, about 2 to 3 minutes on each side. Sprinkle the slices with confectioner’s sugar and cook an additional 30 seconds on each side. Remove from the pan with a slotted spatula and keep warm.
In the same pan, saute the porcini mushrooms for 2 to 3 minutes, or until tender. Season with salt and pepper and set aside.
Season the foie gras slices well on both side with salt and pepper. Place a dry cast-iron skillet over medium-high heat and heat until the pan is very hot. Place 2 slices of foie gras in the pan and sear on one side for 30 seconds, until the foie gras is a crisp, caramelized brown. Turn and cook for 10 to 15 seconds, then remove the foie gras from the heat and blot on paper towels. Chop the remaining slice of foie gras into 1/2-inch cubes and cook in the same way, searing just until browned. Set the cubes of foie gras on paper towels to drain.
To make the sauce: Add the reserved apple pieces and trimmings to the foie gras pan and saute over medium heat until tender, about 2 to 3 minutes. Add the apple cider vinegar and cider, then increase the heat to high, stirring to scrape up the browned bits from the bottom of the pan. Add the demi-glace and heat for 1 minute more, stirring frequently. Strain the sauce through a fine-meshed sieve; set aside and keep warm.
To make the garnish: In a small bowl, combine the frisee with the chopped chives and parsley and dress lightly with the olive oil, vinegar, salt, and pepper. Toss well to combine.
To assemble: Cover the bottom apple slice with a slice of foie gras, then top with the mushrooms and the stemmed apple slices. Place the burgers in an ovenproof dish with the cubes of foie gras and set aside.
To serve: Heat the burgers in the preheated oven for 3 minutes. Divide the dressed greens between 2 plates. Place 1 burger on each plate, garnish with the foie gras cubes, and drizzle sauce around the plates.