ingredients

1 lobe of foie gras of 500gr
4 apples Antares
300gr of corn salad
4 shallots
2.5 dl of chicken stock
100 gr of butter
6 tablespoons of sherry vinegar
walnut oil vinaigrette
chervil and chives
fleur de sel and crushed pepper

Steps

Step 1

Place the lamb's lettuce seasoned with vinaigrette on the edge of the plate.

2nd step

Cut the apples into quarter and brown them in 30g butter, then arrange them in the center of the plate.

Step 3

Slice 1 cm the liver and grasp on each side 1 min. Keep warm.

Step 4

Deglaze the pan and add chopped shallots, sherry vinegar, poultry stock and allow to reduce.
Gradually, stir in remaining butter.

Step 5

Arrange the liver and apple quarters on the plates and sprinkle with sauce.
Rectify with fleur de sel, pepper, chives and chervil and serve immediately.