Belgian Grilled Foie Gras with Apple Reduction

Introduction

Indulge in perfectly seared Belgian-style foie gras with a luscious apple reduction, all prepared on the Arteflame grill. This dish is a masterful blend of rich, buttery foie gras complemented by the natural sweetness of caramelized apples. The high heat of the Arteflame’s center grill grate locks in flavors while the flat cooktop griddle ensures an even sear. A gourmet delight, made effortlessly on the grill!

Ingredients

• 4 slices of fresh foie gras (1-inch thick)
• 2 large Honeycrisp apples, peeled, cored, and finely diced
• 2 tbsp unsalted butter
• 2 tbsp brown sugar
• 1/2 cup apple cider
• 1/4 tsp cinnamon
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• Fresh thyme for garnish

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them inside the grill.
2. Stack firewood over the soaked napkins.
3. Light the napkins and allow the fire to spread; the grill will be ready in about 20 minutes.

Step 2: Prepare the apple reduction

1. On the flat top cooktop, melt 1 tbsp of butter near the center for a higher heat sear.
2. Add diced apples and cook for 3-4 minutes until they soften.
3. Stir in brown sugar, apple cider, and cinnamon; let it simmer on the griddle’s cooler edges until slightly thickened, about 5 minutes.

Step 3: Sear the foie gras

1. Season foie gras slices with sea salt and black pepper.
2. Place them directly onto the center grill grate to achieve a steakhouse-quality sear at 1,000F.
3. Sear each side for 30-45 seconds until a golden crust forms.
4. Move them onto the flat cooktop to gently bring them to temperature for another minute.
5. Ensure an internal temperature of 120-125F, removing them from the grill at 110F to allow carryover cooking.

Step 4: Finish and serve

1. Place the foie gras on plates.
2. Drizzle with the warm apple reduction.
3. Garnish with fresh thyme and serve immediately.

Tips

• Use high-quality foie gras for the best texture and flavor.
• The Arteflame’s flat top griddle allows perfect caramelization without burning.
• When searing at high heat, always move food to the flat cooktop for precise control over doneness.
• Pairing this dish with a crisp white wine enhances its richness.

Variations

1. Pear Reduction: Replace apples with pears for a softer, more floral sweetness.
2. Balsamic Glaze: Drizzle with aged balsamic instead of apple reduction for a tangy contrast.
3. Spiced Fig Reduction: Use dried figs, honey, and nutmeg for a depth of warm flavors.
4. Berry Compote: Swap apples with mixed berries for a vibrant, tangy topping.
5. Truffle Honey Drizzle: Drizzle with truffle-infused honey for an earthy richness.

Conclusion

Belgian-style grilled foie gras with apple reduction is an exquisite dish that perfectly balances luxurious richness with a hint of sweetness. Cooking everything on the Arteflame grill ensures unmatched flavor and texture. Whether for a special occasion or an indulgence, this recipe will impress every time.

Best Pairings

• A crisp Belgian white wine or Sauternes
• Toasted brioche for a delightful contrast
• Arugula salad with a light vinaigrette
• Caramelized shallots for added depth