Foie Gras de Canard aux Maïs et Pommes from Memories of Gascony by Pierre Koffmann
Fry the apples in half the butter, turning occasionally, until light golden but still slightly firm. Flame with the armagnac and keep warm. Season the foie gras and cook it in a non-stick frying pa...
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Ingredients
- salt
- freshly ground pepper
- 100 ml/4 fl oz dry white wine
- 40 g/1½ oz sweetcorn kernels
- 4 slices of duck foie gras, 1 cm/½ in thick (about 100 g/4 oz each)
- 4 reinette apples, peeled, cored and cut into 6
- 50 g/2 oz butter
- 25 ml/1 fl oz armagnac
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