Seared Foie Gras with Apple, Endive and Hazelnut Salad
From Chef Chris Douglas of Icarus Restaurant, adapted by StarChefs

Chef Douglas cooks Innovative American cuisine with an emphasis on seasonal, sustainable ingredients. He is a member of Chefs Collaborative.


For the Viniagrette...

  • 1 cup cider, reduced to 2 Tablespoons
  • 1tbl Cider Vinger
  • 1 Small shallot, finely diced
  • Pinch of fresh thyme
  • salt and Pepper to taste
  • 1 cup hazel nut Oil

Into the warm cider reduction(will gell if chilled), whisk shallots, thyme, and salt and peper. Slowly add the hazelnut oil to emulsify.

For the salad...

  • 2 heads endive, julienned
  • 1 fuji or gala apple, julienned
  • 1/4 cup Toasted Hazelnuts, coarsely chopped

For the Foie Gras

  • 6 2 oz slices of foie gras
  • 6 slices of baguette, toasted
  • salt and pepper

In a dry hot pan over medium high heat, sear the seasoned foie gras one minute or less per side.

To serve
Toss the apple, endive and hazelnuts with half of the viniagrette. Mound on large plates and top with crouton and foie gras. Drizzle the remaining viniagrette around the plate and garnish with finely sliced chives.

...Published: 2003