Origin of dish:
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Type of cooking:
Preparation time: 20 minutes
Cooking time: 20 minutes
Ingredients (serves 4):Method: 1- Melt the butter in a frying pan.
2- Add the apples, and cook fry gently for 15 minutes. Remove from the pan and set aside. Wipe the pan and Turn up the heat.
3- Dip the foie gras in beaten egg and then in the seasoned flour.
4- Fry the foie gras quickly over a high heat, for 1 minute each side, do not add any more butter.
5- Arrange the apples on warm plates, with the foie gras on top, keep warm.
6- Tip the fat from the pan and deglaze with the apple brandy. Incorporate the chicken stock, bring to the boil and then simmer for 9 minutes.
7- Finish the sauce with the lemon juice and check seasoning.
8- Garnish the fois gras with the truffle and serve warm.