Wine suggested:

Auslese** - Christoffel (code SAQ: 11169717)

Auslese - Keller (code SAQ: 10276086)

Trockenbeerenauslese - Künstler (code SAQ: 10274689)

Preparation: 20 min
Cooking: 15 min

Ingredients (for 4 people):

- 1 duck foie gras of 500 to 600 gr
- 400 gr of apples
- 70 gr of sugar
- 1 dash of vinegar of cider
- 10 cl of Armagnac
- 15 cl of poultry broth


Cut the foie in slices of 1 cm thickness.

Cook these slices in an anti-adhesive frying pan over high heat, for 2 minutes on each side. Add salt and pepper.
Remove from heat, drain the liver, then, set aside in a tepid oven.

Remove the grease of the frying pan and then caramelize apples (cut in fine slices) with sugar. Add the vinegar and Armagnac (do not make flame the Armagnac), let reduce a little bit.

Finally, add the broth and let reduce 5 to 10 minutes. Pour the preparation with apples on the warm liver. Serve immediately.