Seared Foie Gras with Caramelized Apples and Balsamic Reduction

1Start by preparing the balsamic reduction. In a small saucepan, combine the balsamic vinegar (¼ cup) and honey (1 tablespoon) over medium heat. Stir occasionally and let it simmer until it reduces by half and becomes syrupy, about 10-15 minutes. Set aside to cool.

2In a large skillet, melt 1 tablespoon of butter over medium heat. Add the apple slices and sprinkle with brown sugar (2 tablespoons). Stir to coat the apples (2 large) evenly. Cook the apples (2 large), stirring occasionally, until they are golden brown and caramelized, about 10 minutes. Remove from the skillet and set aside.

3Season the foie gras (4) slices with salt and pepper on both sides.

4In the same skillet, increase the heat to medium-high and melt the remaining tablespoon of butter. Once the butter is hot and foamy, add the foie gras (4) slices. Sear them for about 1-2 minutes on each side until they are golden brown and crisp on the outside but still soft on the inside.

5Remove the foie gras (4) from the skillet and let it rest for a minute.

6To serve, place a portion of caramelized apples (2 large) on each plate. Top with a slice of seared foie gras (4) and drizzle with the balsamic reduction. Serve immediately.