Foie Gras with Sauteed Apples


by: Allicia

This recipe requires that you first make the foie gras au torchon, opposite. The short precooking required by cooking the foie gras in a towel causes it to render fat so it stays firmer in the pan when sautéed. The foie gras fat called for is the yellow fat that forms on the top of a terrine or that floats to the top when the foie gras is poached.


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serves: 4

2 tart apples

2 tablespoons butter (for sautéing the apples)

2 tablespoons foie gras fat (or butter)

4 slices foie gras au torchon (sliced 3/4 inch thick)

Nutrition Facts
Foie Gras with Sauteed Apples

Servings Per Recipe: 4

Amount per Serving

Calories: 173

  • Total Fat: 13.2 g
  •     Saturated Fat: 6.2 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 124.8 mg
  • Sodium: 79.1 mg
  • Total Carbs: 11.5 g
  •     Dietary Fiber: 1 g
  •     Sugars: 8.1 g
  • Protein: 3.6 g

how is this calculated?

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1.  Peel and core the apples and cut them into 12 wedges each. Gently sauté the wedges over medium heat in butter until golden brown on both sides, turning as needed with a spatula.

2.  Heat the foie gras fat or butter in a sauté pan over medium heat and cook the foie gras slices for about 2 minutes on each side or until golden brown. Arrange the apple slices around the foie gras slices on heated plates.

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