Foie Gras and Apples in Riesling

Pairings

The ideal accompaniment for this delicious dish:

Shiraz: Deep purple color, elegant and complex bouquet, marked by black cherries, redcurrants and violets mixed with delicate toasted bacon and bitter chocolate.
Riesling: Full of fruit, citrus and flowery aromas, where grapefruit, lime, apple and apricot notes stand out, mixed with delicate notes of caramel.

Ingredients

  • 4 Fatty Duck Livers, 150. Gr. each
  • 4 Tbsp. Butter
  • 4 Tbsp. Flour
  • 1 Tsp. Olive Oil
  • 1/2 Cup Riesling Wine
  • 5 Gr. peeled and grated Ginger
  • ¼ Cup Orange Juice
  • ½ Lemon, juiced
  • 4 Apples
  • 10 Gr. Sugar

Preparation Time

40 Minutes

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Directions

The perfect wine depends on the Fruit Sauce. That way, a Castillo de Molina Riesling accompanies this pairing very well. Otherwise, a red wine like Syrah would contrast the fatty content of the duck liver.

  1. Season duck livers with salt and pepper, coat the livers in flour and seal with half the butter and the olive oil.
  2. Once the livers are brown on both sides, reserve and deglaze the pan with wine.
  3. Peel and cut the apples in 8.
  4. Add the ginger, the orange juice and lemon juice into the pan. Reduce and season. Sauté the apples with light brown sugar and the rest of the butter.
  5. Put the duck liver in the middle of the plate, the apples around it and cover with the sauce.