Foie Gras Pan Fried with Apples

Foie Gras Pan Fried with Apples
  • 4 servings
  • 0:10 Preparation
  • 0:10 Cooking
  • 0:20 Total Time


Add all
  • 2 Tbsp.
    (30 mL)


  • 1

    Quebec apple, cut in slices

  • 12 oz
    (340 g)


  • salt and pepper

  • 12 oz
    (340 g)

    foie gras

  • dried breadcrumbs to taste

  • 7 oz
    (200 mL)


  • 4

    homemade or commercial carrot cake (without icing)


In a frying pan, melt the butter. Quickly grill the slices of apple on both sides, they must stay firm, remove and set aside. In the same pan, sauté the spinach, add salt and pepper.

Cut the foie gras in 4 pieces, add salt and pepper. Lightly coat with the breadcrumbs. Cook in a pan, remove and set aside. Degrease the pan. Deglaze with cider.

To serve, put a slice of cake on each plate, add a slice of apple, spinach, then a piece of foie gras. Pour juice left in the pan on each serving.

Source: Metro

Wine and meal pairing

Fruity and extra sweet

Fruity and extra sweet
These syrupy wines or ciders contain a high rate of sugar and stand out by their dazzling aromas with notes of tropical fruit and honey.
Product categories: white wine, cider.

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© Société des alcools du Québec, 2007