Ingredients
1� � � � � � � � � � � � � � � �Duck Foie Gras
1/4� � � � � � � � � � � � � � cup Butter or Margarine
1/2� � � � � � � � � � � � � � cup Sugar
6� � � � � � � � � � � � � � � �Large Apples, peeled, cored, and each cut into
6 wedges
6 to 8 slices� � � � � � � � Coarse Textured Bread, toasted
1/2� � � � � � � � � � � � � � cup Chicken Broth
1/4� � � � � � � � � � � � � � cup Balsamic or Red wine vinegar
200 gms� � � � � � � � � � Mixed Salad Leaves, rinsed, crisped, and torn
into bite-size pieces
To taste� � � � � � � � � � �Salt� � ��
Method
? Rinse foie gras; pat dry. Gently pull apart the lobes. Discard any tough membrane. Cut pieces crosswise into 3/4-inch-thick slices; cover and chill.
? Divide butter between 2 nonstick frying pans, 12 to 14 inches wide; melt over medium-high heat. Stir 1/4 cup sugar into each. Lay apples equally in pans. Cook until wedges are browned and soft but still hold their shape, 15 to 20 minutes; turn as needed.
? Set a slice of toast on each dinner plate; arrange apples equally beside toast and place in a 150� oven.
? Quickly rinse and dry frying pans; place over high heat. When hot, fill with a single layer of foie gras; pieces can touch but shouldn�t be crowded. Brown on 1 side, about 30 seconds; turn and brown other side, about 30 seconds more. As slices are browned, quickly put on toast and keep warm. To reduce spattering, pour fat from pan as it accumulates; reserve for other uses.
? Pour all but 3 tablespoons drippings from 1 pan. Add broth and vinegar to pan and bring to a boil over high heat. Pour hot dressing over greens, mix, and mound beside apples and toast. Serve at once, adding salt to taste
Method
? Rinse foie gras; pat dry. Gently pull apart the lobes. Discard any tough membrane. Cut pieces crosswise into 3/4-inch-thick slices; cover and chill.
? Divide butter between 2 nonstick frying pans, 12 to 14 inches wide; melt over medium-high heat. Stir 1/4 cup sugar into each. Lay apples equally in pans. Cook until wedges are browned and soft but still hold their shape, 15 to 20 minutes; turn as needed.
? Set a slice of toast on each dinner plate; arrange apples equally beside toast and place in a 150� oven.
? Quickly rinse and dry frying pans; place over high heat. When hot, fill with a single layer of foie gras; pieces can touch but shouldn�t be crowded. Brown on 1 side, about 30 seconds; turn and brown other side, about 30 seconds more. As slices are browned, quickly put on toast and keep warm. To reduce spattering, pour fat from pan as it accumulates; reserve for other uses.
? Pour all but 3 tablespoons drippings from 1 pan. Add broth and vinegar to pan and bring to a boil over high heat. Pour hot dressing over greens, mix, and mound beside apples and toast. Serve at once, adding salt to taste
