Pan Seared Foie Gras with Apple and Polenta

 Pan Seared Foie Gras with Apple and Polenta

Cooking time: 45 minutes 

Difficulty : easy

Servings: 8 persons

Apple:

• 200g cooking apples, peeled, cored and diced
• salt and white pepper, to taste
• 1 tbsp nutmeg jam
• Salt and pepper, to taste

Foie gras:

• 6 foie gras grade A, sliced in 60g portions of 3 slices of 120g 
• salt and pepper, to taste 
• 6 tbsp shallots, sliced
• 3 tbsp nutmeg powder sea salt, to taste

Polenta:

• 200g Polenta, uncooked
• 100g vegetarian Parmesan, grated, plus extra for serving
• Large knob of butter

Preparations:

Apple

1. Place all of the ingredients in a pot. 
2. Cook in a water bath at 85 °C for 45 minutes. 
3. Immediately remove from the water bath and using your hands mash up all of the ingredients into a marmalade. 
4. Refrigerate and allow to marinate no less than 12 hours before use.

Foie gras:

1. Season the foie gras with salt and pepper. 
2. Saute the foie gras in a hot pan over medium to high heat until golden brown on both sides. 
3. Reduce the heat and cook until the foie gras is warm in the center. 
4. Reduce the heat to low, add in the sliced shallots and the nutmeg powder stir and cook slowly, pour the nutmeg mixture over the foie gras, season with sea salt and set aside or paper towels to absorb excess fat. Do not discard the fat in the sauté pan. Use it to make the sauce

Polenta:

1. Pour 800ml of water into a large saucepan and bring to the boil, then pour in the polenta in a steady stream. 
2. Stir constantly over a medium heat until it comes back to the boil, then turn down the heat to very low and simmer for 1 minute. 
3. Remove from the heat, season with salt and pepper, then stir in the cheese and butter. 
4. Spoon it in a flat surface, allow to cool and thicken. Cut into your desired shape and fry 2 minutes each side, do not burn.

Assembly:

In warm plates put a fried polenta in the center of each plate as a base. Place the seared foie gras. Place the apple nutmeg marmalade in the center of each circles. Sprinkle pepper over the foie gras. Serve immediately with boiled artichute with mayo.