Pan Seared Foie Gras | Recipe Cart

Ingredients

• 3 tablespoons unsalted butter (1 1/2 oz)
• 3 Granny Smith apples, peeled, cored, and thinly sliced
• 3/4 cup dry white wine
• 3 tablespoons quince jelly or quince paste
• Six (4-ounce) pieces grade A foie gras, preferably Hudson Valley foie gras
• Sea salt
• freshly ground black pepper
• 1 cup fresh grapefruit juice
• 1/2 cup late-harvest Chardonnay
• Zest from 1/2 orange, preferably organic
• 1/4 teaspoon finely chopped rosemary leaves
• 1 1/2 teaspoons unsalted butter
• 6 slices (1/2-inch | 12-mm thick) brioche
• 1/2 cup mâche (optional)