Seared foie gras with maple syrup

I love foie gras, an indulgence I enjoy whenever the occasion permits. The richness of the meat and the creaminess of the dish are tantalising.

Here is a simple, tantalising recipe that highlights this ingredient. The caramelised foie gras is paired with apples glazed in maple syrup. The combination of the liver is complimented by the sweetness and tartness of the apples and is beautiful. The sweetness cuts through the richness; this is a dish you will always want seconds of.

 I picked up this book on a whim and have loved every recipe I have tried. I admit I have a penchant for Basque flavours and dishes; this book satiates that craving. It is a fun book with beautiful pictures, history and, of course, great recipes. Alex Raij and Eder Montero are the chefs and owners of Txikito, New York. Basque: a love letter to the Basque Country in Spain- a region whose cuisine is distinguished by excellence and simplicity in ingredients and techniques. It is unencumbered food in which humble ingredients like beans and peppers hold the same value as aged farmhouse cheeses, pristine seafood, and unique breeds of lamb and cattle.

For more delicious recipes from this cookbook, click here.

Ingredients:

1/2-inch slices of foie gras

1 green apple. sliced and cored

Salt, to taste

1/2 teaspoon pepper

1 tablespoon oil

1/4 cup maple syrup

1 teaspoon sherry vinegar

Lay the sliced apple slices on a board and sprinkle with salt and pepper. Heat the oil in a frying pan on low-medium heat. Lay the apple slices on the pan and sear until the first side is caramelised, about 2 minutes. Fcaramelizedd sear the second side for about 1 1/2 minutes.

Mix the maple syrup and vinegar and pour over the apples. Cook for 1 minute until the syrup bubbles thicken and cling to the apples heavily. Remove from the pan and scrape out all the remaining syrup. Set aside,

When you are ready to serve the dish, heat the frying pan again. Add the foie gras slices and fry on low heat for 1 1/2 minutes until browned. Flip and fry for another minute or so.

Add a slice of the apple and top with the seared foie gras on a plate or spoon. Drizzle a few drops of the maple syrup and serve immediately while still warm.