Foie Gras with Apple Rings
- 3 tablespoon(s) real cider vinegar (not cider flavored)
- 20 apple rings, from about 3-4 apples
- ¾ cup(s) chicken stock
- 1 tablespoon(s) butter , more if needed. Add more for each batch of slices.
- 1 fois gras, about 1 ¼ lbs
Peel and core apples and slice into uniform rings 1/8th - 1/4th inch thick. Melt butter over medium high heat in large heavy skillet. When hot, saute apple rings in a single layer (in batches if necessary) until tender and golden brown on each side. Arrange on a seving platter and keep warm. Add...