Pan-fried Foie gras — the luxurious star of French cuisine — is known for its rich, buttery texture that simply melts in your mouth.

鵝肝（Foie Gras）向來是法國菜中最奢華的食材之一，香氣濃郁、入口即化。這道菜將鵝肝以平底鍋香煎至外脆內嫩，再以青蘋果及意大利黑醋調製酸甜醬汁，讓油香與果香完美平衡。

青蘋果的微酸能減輕鵝肝的油膩感，而黑醋的焦糖香則令整體味道更立體。只需幾個簡單步驟，便能在家重現餐廳級的法式前菜或主菜。無論是節日宴客，或想在週末為自己煮一頓講究的晚餐，都是一道令人印象深刻的選擇。

建議搭配一杯清爽的白酒或微甜的蘇玳貴腐酒（Sauternes），能更突出鵝肝的香滑口感與黑醋的酸香層次。

In this recipe, the foie gras is pan-seared until crisp on the outside and tender inside, then paired with a tangy green apple balsamic reduction that adds brightness and balance.

The tartness of green apple cuts through the richness of the foie gras, while balsamic vinegar adds a subtle sweetness and depth. With just a few ingredients and minutes of cooking, you can create a restaurant-quality dish right in your kitchen.

Serve it as an elegant starter or light main course, ideally with a glass of crisp white wine or a sweet Sauternes to complement its luxurious flavours.

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Pan-fried Foie Gras with green apple balsamic sauce ｜香煎鵝肝拌青蘋果黑醋汁食譜

Pan-fried Foie Gras with green apple balsamic sauce 香煎鵝肝拌青蘋果黑醋汁

bonnie.yveskitchen

香煎鵝肝外脆內嫩，配上青蘋果與黑醋調成的酸甜汁，味道平衡又開胃，是法式料理中經典的奢華之選。

Pan-seared foie gras with a tangy green apple balsamic glaze — crispy outside, buttery soft inside, and perfectly balanced in flavour.

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Cook Time 30

Total Time 30

Course Main Course

Cuisine French

Servings 2

Ingredients

2 pcs 鵝肝 Foie Gras
½ no. 青蘋果 Green Apple (sliced)
a few drops 意大利黑醋 Balsamic vinegar
for dusting 麫粉 Flour
100 g 沙律菜 Salad Veggie
a little 橄欖油 Extra Virgin Olive Oil
to taste 鹽及黑胡椒 Salt & Pepper
a dash 青檸汁 Lime Juice

Instructions

鵝肝先洗淨, 放入急凍格. Clean the foie gras and place in the freezer briefly to firm up.
燒熱油鑊, 用麫粉塗抹鵝肝表面, 放入鑊中煎至兩邊金香. Dust the foie gras lightly with flour, then pan-fry on both sides until golden brown.
用廚紙印乾油份 Remove and drain excess fat with kitchen paper.
沙律菜用橄欖油、青檸汁、鹽及胡椒調味拌勻，放在碟上。 Toss the salad leaves with olive oil, lime juice, salt, and pepper, then place on a serving plate.
將煎好的鵝肝放在沙律上。 Arrange the seared foie gras on top of the salad.
同一鑊放入切薄片的青蘋果，加入意大利黑醋煮約2分鐘，煮成酸甜黑醋汁，淋於鵝肝上即成。 In the same pan, add sliced green apple and balsamic vinegar, cook for about 2 minutes until slightly reduced, then pour over the foie gras.

Notes

Yves Tips!

- 鵝肝本身油脂豐富，不需額外落油。
  No extra oil is needed — foie gras releases plenty of fat while cooking.
- 青蘋果與黑醋的酸甜可中和鵝肝的油膩感。
  The tart green apple and balsamic vinegar help balance the richness.
- 煎好的鵝肝外脆內軟，入口即化。
  Perfectly cooked foie gras should be crisp outside and meltingly soft inside.

Keyword Foie Gras

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Pan-fried Foie Gras with green apple balsamic sauce ｜香煎鵝肝拌青蘋果黑醋汁 食譜