"Fried foie gras" can be said to play a pivotal role in Western cuisine. Don't use butter to "fry foie gras"; butter can be used to fry apples in the side dish.
We use "red wine sauce" to accompany foie gras, and we will introduce the preparation method of "red wine sauce" in the "Firebird Serve" later, of course, you can also use ready-made products. Of course, foie gras should be fully thawed.
(1) Ingredients: Foie gras, apples.
(2) Seasoning: sea salt, ground black pepper, parsley leaves, red wine sauce.
(3) Steps:
1. Peel the apples and slice them into bites.
2. Set aside the prepared red wine sauce.
3. Heat the pan to melt the butter.
4. Fry the apples.
5. Turn over and fry on both sides until slightly charred.
6. Place the fried apples in order on a plate.
7. Pour cooking oil into the pot (same pot, no need to wash).
8. Heat the oil and add foie gras.
9. Fry one side until slightly burned and turn over.
10. Decisively turn the face once, do not turn the face back and forth.
11. Sprinkle with sea salt, ground black pepper and parsley leaves.
12. Add a spoonful of red wine sauce.