- 2 ounces sliced Hudson Valley foie gras (very cold)
- Salt and freshly ground pepper
- 1 ounce clarified butter
- 1 medium shallot thinly sliced
- 2 ounces dry hard cider
- 1 tablespoon apple butter
- 1 tablespoon toasted and crushed pistachios
- Heat small sauté pan on the open tiles of a preheated wood-fire oven, about 6 inches from flames for approximately 3 minutes.
- Keep foie gras in the fridge until just prior to cooking. Gently score foie gras slice with a sharp knife in a cross-hatch pattern, season lightly with salt and freshly ground pepper.
- Add clarified butter to the hot sauté pan, then add the scored foie gras to the sauté pan, push the pan back to 6 inches from the flames and cook for 2 minutes.
- Flip the foie gras and pull the pan towards the oven door or shelf to rest an additional minute in the pan.
- Remove foie gras from the pan and keep warm, reserve rendered fat and butter in the sauté pan.
- Add sliced shallots to the pan with foie gras fat and butter, push the pan close to the fire, stirring occasionally until shallots are lightly caramelized.
- Remove caramelized shallots from pan, add cider and reduce to a syrup.
- Plate a tablespoon of apple butter with caramelized shallots, drizzle the reduced cider over the shallots, top with the foie gras and finish with sprinkle of pistachios.
For those without a wood-fired oven, try it on your grill: heat a cast iron pan at medium-high heat on the grates, follow same procedure with closing lid of the grill for two minutes after flipping the foie gras in the pan.