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Foie Gras Tatin Recipe
Foie Gras Tatin
Valérie Gautherot, Moulin de l'Abbaye, Périgord, France
Valérie Gautherot, Moulin de l'Abbaye, Périgord, France
Flavors of Périgord
Total time: 1hr to 2hr
Preparation time: 20 minutes
Oven temperature: 180° C (350° F)
Cooking time: 45 minutes
Difficulty: Easy
Chef's Note
A favorite recipe enjoyed at Au Fil de l'Eau, a bistro on the Dronne River in Brantôme, Périgord, France 
Ingredients for 4 servings
- 8 thin slices of Foie gras or goose liver
- Puff pastry
- 4 to 6 apples
- Butter
- A pinch of sugar
- A pinch of fleur de sel or sea salt
- 250 g (9 oz.) honey
- 1 liter (4 cups) veal stock
- 125 ml (1/2 cup) sherry vinegar

Preparation 1 - Tarte Tatin

  1. Peel the apples; remove the cores and slice thinly;
  2. Sauté the apples in butter until they are cooked, adding a pinch of sugar to caramelize them slightly;
  3. roll out the puff pastry and cut out 4 disks about the size of a saucer;
  4. cover each disk with apple slices arranged in a rosette and place in the oven for 10-15 minutes until the pastry is puffed and baked.

Preparation 2 - the sauce

  1. Meanwhile, pour the honey into the pan that you used to cook the apples; once it comes to a boil, add the veal stock and sherry vinegar;
  2. let reduce by half over low heat until the sauce is thick enough to coat a spoon; gradually whisk in some small pieces of cold butter.

Preparation 3 - cooking the foie gras and finishing the dish

  1. Cook the foie gras slices in a very hot ungreased skillet: sear for 30 seconds on each side on high heat and 3 minutes on medium heat; sprinkle lightly with fleur de sel; place two slices on each individual "Tarte Tatin"; spoon some of the sauce over top and serve immediately.
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