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Pan Friend Goose Foie Gras with Rosemary Apricots and Mashed Potatoes

Pan Friend Goose Foie Gras with Rosemary Apricots and Mashed Potatoes


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Description:

Foie gras, which means "fat liver" is one of the world's great culinary experiences. The flavor and texture is virtually impossible to describe. This extremely expensive product was once only produced in Europe, but there are now several great American sources for foie gras.

Reference:

Gourmet Store

Prep:

10-15

Servings:

4

Submitted by:

Jasmin
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Ingredients

8
slices of Rougié flash frozen goose foie gras, approx 2 oz each (you may also use flash frozen duck foie gras)
12
small ripe apricots
2
tbsp brown sugar
30g (1 oz) butter
2
sprigs fresh rosemary
1
tbsp white wine vinegar
salt, freshly ground black pepper to taste
Mashed Potatoes:
500g (1.1 lb) potatoes
120g (4.2 oz) French butter
¼ liter (8 fl.oz.) whole milk
freshly gound nutmeg

Directions

1.
Halve the apricots and remove the pits. Melt the butter and sugar in a pan and add the rosemary and apricots. Season with a pinch of pepper and salt and deglaze with vinegar. Briefly sautee the apricots and remove them from the heat as soon as they begin to lose some juice.
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2.
Season the foie gras with salt and pepper and pan-fry on medium heat, 2 minutes each side.
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3.
The Potatoes:
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4.
Peel the potatoes and cut in half. Cook in salted water and drain. Let cool a few minutes then mash with a wooden spoon. Slowly add the pieces of cold butter and season with salt and nutmeg. Then add scalded milk, still stirring with the wooden spoon until desired consistency.
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5.
To Serve:
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6.
Smooth some mashed pot
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