Ingredients

Roll of foie gras, the best you can get

3 apples, peeled cored and sliced into halfmoons

50g sugar, or less to your taste and sweetness of apples

Shot of Calvodos or prefered brandy

25g butter

tbsp or so of honey

Keep Foie gras in fridge till needed later.


Terrine of foie gras

Foam butter on large flat pan and toss in apples and shake sugar evenly on top, add honey.

Gently moving the pan so nothing sticks, or damages the apples until start to carmelise.

Splash in the Calvodos and tip pan so it catches edge of flame and flambes.

Simmer gently til the apples starts to puff up a little under the outside, taking care not to over cook, apples should feel slightly springy under touch, if you over cook them you'll end up with apple puree instead.
Set aside to cool. These can be made a day ahead and left in fridge.

Slice foie gras using a heated knife,(dipped in hot water then dried) this helps bring out the lovely pink and well colour.

Serve with bread of your choice, thinly sliced and dressed with a fruit puree and line of salt.