Pan-fried Foie Gras with green apple balsamic sauce 香煎鵝肝拌青蘋果黑醋汁
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.
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!
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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.
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鵝肝本身油脂豐富，不需額外落油。