Mangez Québec

Pan fried foie gras with apples



  • 30 ml (2 tbsp.) butter
  • 1 Quebec apple, sliced
  • 340 g (12 oz.) spinach
  • Salt and pepper
  • 340 g (12 oz.) foie gras
  • Bread crumbs
  • 200 ml (7 oz.) cider
  • 4 slices carrot cake, homemade or store bought (without icing)


  1. Melt butter in skillet, quickly brown apple slices on both sides, making sure they remain firm, remove and set aside.
  2. Sauté spinach in the same skillet and season with salt and pepper.
  3. Cut foie gras into 4 cutlets, season with salt and pepper and coat with bread crumbs. Fry cutlets in skillet, remove and set aside.
  4. Remove excess fat and deglaze skillet with cider.
  5. To serve, place a slice of cake in each plate, layer with a slice of apple, spinach and cutlet. Drizzle cooking juices from skillet over each.
Chef Julien - MENU Plaisirs maraîchers - 2004

produits utilisés

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