Duck Foie Gras Papillottes with Lady Apples

Credit: Didier Loire
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Step 1: Lady Apples

Wash and peel the apples. Reserve the trimmings and peels to make the sauce.

Cut 1 apple in a fine brunoise, and set aside for the sauce. Cut 4 apples into six slices each, remove the core, and set aside.

Step 2: Apple and Duck Sauce

Caramelize the duck trimmings in the foie gras fat in a cast iron cocotte, then add the reserved apple trimmings and peels, the sliced shallot, and the crushed garlic cloves. Sweat.

Skim slightly, moisten with the cider, reduce by half, and moisten with the duck stock.

Simmer for 45 minutes. Add the black pepper to infuse, then sieve through a chinois. The resulting sauce should be syrupy and shiny with just a bit of fat.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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