Tarte Tatin Foie gras et pommes

Rinse the chicken livers under cold water and pat dry with paper towels.

In a skillet, melt 1/4 cup of butter over medium heat. Add the chopped onion and garlic, sauté until softened, about 5 minutes.

Add the chicken livers to the skillet and cook until browned on the outside but still slightly pink inside, about 5-7 minutes.

Pour in the apple cider and add thyme, salt, and pepper. Simmer for 5 minutes until the liquid reduces slightly.

Stir in the diced apple and lemon juice, cooking for an additional 2-3 minutes until the apple is tender.

Remove the skillet from heat and let the mixture cool slightly.

Transfer the mixture to a food processor, add the remaining butter and heavy cream, and blend until smooth and creamy.

Taste and adjust seasoning if necessary, then transfer the pâté to a serving dish.

Cover and refrigerate for at least 2 hours to allow the flavors to meld.

Serve chilled with crackers or toasted bread.

Spice Level:

Dietary