- 01
Put the ratafia in a saucepan and let it reduce until you get a caramel texture.
- 02
Peel the apples, cut them into slightly thick slices, and cook with a little butter until soft. Set aside.
- 03
Cut the liver into thick slices and fry in a very hot pan without oil, both sides. Reserve on absorbent paper.
- 04
And to serve, place a toast on the plate, a few apple slices on top, a slice of foie gras, salt and pepper, and finally, pour the ratafia reduction.
Low
20 minutes
6
