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Ingredients:

• 2 units of green apples
• 40 g cane sugar
• 10 g sea salt
• 30 g butter
• 5 g 4 spice mix
• 500 g foie gras
• 20 g buckwheat flour
• 30 ml buckwheat honey
• 30 ml cognac
• 20 ml cider vinegar
• 20 ml lime juice

Method:

• Quarter apples. Pan fry quaters in butter over low heat and glaze with cane sugar.
  Store in oven to keep warm.
• Mix salt and spices in a bowl, spinkle over foie gras, and set aside at room temperature.
• Slice foie gras in one inch strips. Mix remaining salt and spices with buckwheat flour.
• Toss strips with flour until coated.
• Sautée foie gras in a very hot pan 30 seconds each side, then allow to drain on a grill.
• Discard grease from pan, pour in the honey and caramelize lightly.
• Add cognac and flambé. Incorporate vinegar and reduce to 3/4.
• Add lime juice, mix about 2 minutes and remove from heat.
• Arrange slices on warm plates, coat with sauce, garnish around with quartered apples, top with fresh herbs and serve immediatly.

Comments:

• Serves 4
  

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