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Foie Gras Burger

Ariane Daguin | Yield: 1
Ariane Daguin introduced the foie gras burger at her former New York City restaurant, D’Artagnan the Rotisserie, and it is the real deal: silky sautéed foie gras, sweet apples and tart balsamic vinegar.
Recipe - Foie Gras Burger - Dartagnan.com

Ingredients

  • 1 package Foie Gras Slices
  • 1 brioche bun, sliced
  • 1 Granny Smith apple, peeled, cored and thinly sliced
  • 1 tablespoon butter
  • 2 tablespoons sugar
  • 1/2 medium onion, peeled and sliced
  • 6 ounces balsamic vinegar
  • Arugula, for serving

Preparation

  1. Sweat the apple in butter and 1 tablespoon sugar for approximately 15 minutes. Purée, then strain and keep warm.
  2. Simmer the onion with 1 tablespoon sugar and 6 ounces of balsamic vinegar for about 20 minutes, scraping the bottom of the pan constantly. Keep warm.
  3. Toast the two brioche halves, then spread the apple compote on the bottom piece.
  4. Sear the foie gras slice and pat dry with paper towel.
  5. Put the foie gras on top of the apple compote. Spoon onion marmalade on top. Top with bun.
  6. Served immediately with arugula dressed with olive oil, salt and freshly ground black pepper.