Foie Gras -- Seared Foie Gras with Dried Fruit Sauce and Grilled Apples               

 tags (edit): @Vogel @Tried @5 Star Emeril  

 

Ingredients

SAUCE
1 tablespoon Olive Oil
1 tablespoon Shallots Minced
1/2 teaspoon Garlic Minced
1/4 cup Apricots Dried
1/4 cup Cherries Dried
1/4 cup Blueberries Dried
1 cup Veal Reduction
1 Salt To Taste
1 Freshly-Ground Black Pepper To Taste
GRILLED APPLES
2 Granny Smith Apples Peeled Cored Sliced Into 1" Rings
2 tablespoon Olive Oil
4 slices Foie Gras 4 Oz Ea
1 Emeril’s Essence See * Note
3 Long Chives
2 tablespoon Chives Chopped
 

Instructions
 * Note: See the Emerils Essence Information recipe which is included in this collection.

Preheat the grill.

For the sauce: In a saute pan, heat the olive oil. When the pan is smoking hot, saute the shallots and garlic for 1 minute. Add the dried fruit and saute for 1 minute. Cover the sauteed fruit with the veal reduction. Season with salt and pepper. Simmer the sauce for 3 to 4 minutes.

For the apples: Completely coat each ring with the olive oil. Season with salt and pepper. Place the apple rings on the hot grill. Grill for 1 to 2 minutes on each side. Remove from the grill and julienne.

For the foie: Season each side of the foie gras slice with salt, pepper and Emerils Essence. In a smoking hot saute pan, sear each side of the foie gras for 1 to 2 minutes on each side. Remove the foie from the pan and whisk the foie fat directly into the dried fruit sauce.

To assemble, arrange the julienned grilled apples like a nest in the center of the plate. Place the foie gras directly on top of the apples. Spoon the sauce over the foie and around the plate. Garnish with the long chives, chopped chives, and Essence.

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Yields: 2 Servings
     ESSENCE OF EMERIL with Emeril Lagasse From the TV

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