Foie Gras with Latkes and Apple Compote

Foie Gras with Latkes and Apple Compote

  • Servings: 4
  • Rating:


4 large apples, peeled, cored and diced
2 tbsp sugar
1 cinnamon stick
2 tbsp butter
6-8 tbsp water
6 medium potatoes, peeled and grated
1/2 onion, grated or minced
Salt and pepper
1 egg, beaten
1 cup peanut oil
4 large lobes of foie gras or 8 small


Bring the apples, sugar, cinnamon stick, butter and water to a boil.  Cover, reduce to simmer and cook for 15-20 minutes, stirring occasionally.  Set aside and keep warm.

Put the grated potatoes in a kitchen towel that you don’t like very much and brutally wring the water from the potatoes.  Put the potatoes in a bowl, add the onion, salt, pepper and egg.  Mix well.

Heat the oil in a skillet until hot, then add the potatoes in 1/3-1/2 cups, mashing down to form a cake.  Cook and brown on both sides, drain on a paper towel and keep warm in the oven.

Briefly sear the foie gras in a hot, dry skillet, about 40 seconds per side.

For each serving, place a latke on the plate, put one or two pieces of foie gras on the latke, then top with the apple compote.  Enjoy!