Big Apple Slices with Seared Foie Gras

• 4 (1/3-inch thick) slices NY State apples, such as McIntosh, Macouns, or Stearns
• 4 (2-ounce) portions foie gras, any visible veins removed, approximately 1/3-inch thick
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon sugar
• 2 ounces applejack
• 1 ounce veal stock
• 1 tablespoon cold butter
• 4 tablespoons candied nuts (preferably bought on the streets of NYC)
• 2 ounces watercress

1. Heat a grill or grill pan to medium-high.
2. Place the apples in the grill pan and cook the apples for 2 minutes on each side, allowing for a quarter turn on each side.
3. Reserve on a warm plate until needed.
4. Heat a large skillet over medium-high heat.
5. Season the foie gras evenly with the salt, white pepper, and sugar.
6. Sear the foie gras for 30 seconds on each side to achieve a golden brown color.
7. Reserve the foie gras on the plate with the apples.
8. Add the applejack to the hot pan and let it reduce to 1 tablespoon.
9. Add the veal stock and reduce by half.
10. Whisk in the cold butter.
11. Place the grilled apples on a plate.
12. Place a small bunch of watercress in the center of each apple ring.
13. Place a portion of foie gras leaning against the watercress and drizzle with the sauce.
14. Garnish each plate with 1 tablespoon of the candied nuts.

state apples, gras, salt, white pepper, sugar, applejack, veal stock, cold butter, candied nuts, watercress

Taken from www.foodnetwork.com/recipes/emeril-lagasse/big-apple-slices-with-seared-foie-gras-recipe.html (may not work)