Foie Gras Burger

Yield 1
RECIPE 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
  • ½ medium onion, peeled and sliced
  • 6 ounces balsamic vinegar
  • Arugula, for serving
Recipe notes
Here's the famous foie gras burger recipe that D'Artagnan founder Ariane Daguin introduced at her former New York City restaurant, D'Artagnan the Rotisserie.
RECIPE 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.