Ingredients

• 1 tablespoon butter
• 1 medium onion, sliced
• 1 Granny Smith apple, sliced
• 1 teaspoon apple cider vinegar
• 2 ounces cassis
• Sea salt
• Freshly ground black pepper
• Dash sugar
• 4 (3-ounce) slices foie gras
• 1 tablespoon port wine
• 2 tablespoons black truffles, chopped
• 4 tablespoons veal stock
• 1 small bunch Italian parsley, fried
• Fleur de Sel

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Instructions

1. Watch how to make this recipe.
2. Heat a large skillet over medium heat. Add butter and melt. Add onions and apples, reduce heat to low, and let simmer for approximately 5 minutes or until onions and apples are tender. Add vinegar and cassis, and season with salt, pepper, and a dash of sugar. Simmer for 5 minutes and set aside.
3. Heat a medium or large skillet over medium-high heat. Season foie gras with salt and pepper, and then sear on both sides until cooked to desired degree of doneness. Remove foie gras to a towel to absorb excess fat. Add port to skillet and deglaze, stirring and scraping the bottom of the pan with a wooden spoon. Add the chopped black truffles and veal stock. Cook until reduced slightly and then adjust seasoning.
4. To plate, divide apple compote among 4 plates and then top with foie gras. Garnish with fried Italian parsley. Season with fleur de Sel and serve immediately.