Spring Recipe: Oak­ Roasted Foie Gras with Caramelized Onions, Almonds and Apples

Courtesy of Red Oven

Spring has arrived and our friends at Red Oven provided the perfect recipe to pair with Scarlett Sauvignon Blanc. Here, sumptuous foie gras (now recently legalized) is served alongside poached Braeburn apples both for acidity and texture. Caramelized onions add depth and substance to any course, and here they also act as a foil between the decadent foie and its fruit complement. The dish is finished with a toasted almond crumble for added texture and a spicy note. The following recipe serves 4.


Foie gras

  • 1 lobe (about 1 lb. ) of grade A foie gras
  • Sea salt

Caramelized Onions

  • 2 medium yellow onions, sliced thinly
  • 2 tbsp. brown sugar
  • 2 sprigs thyme
  • 2 tbsp. whole butter

Poached Apples

  • 2 large Braeburn apples
  • Simple syrup to cover the apples (equal parts sugar to water, approximately 1 liter)
  • Mint

Almond Crumble

  • 4 oz. crushed almonds
  • 2 tbsp. butter
  • 2 tbsp. brown sugar
  • 4 oz. oat flour
  • 1 tbsp. cinnamon
  • 1 tsp. ground star anise


Remove the foie gras from its packaging. Remove any discolored spots from its exterior with a knife, as they are bitter. Soak the entire lobe in ice water for at least one hour and up to six hours before the dish is served as it will firm and purify the liver.

Heat the butter in a cast iron skillet under medium heat and add the onions. Season with sea salt and brown sugar and maintain a medium to low heat to evenly caramelize. The onions ought to be browned and slightly charred. They can be reserved at a warm temperature until served.

The apples should be peeled, halved and immediately submerged in simple syrup to poach at low heat. To improve the color of the finished apples, be sure to submerge them completely and weigh them down with a parchment paper or aluminum foil. The apples are done when fork tender, at which point add the mint to aromatize. Be sure to remove seeds before service.

To assemble the crumble, first mix the dry ingredients together evenly. Cut the butter into the smallest chunks you possibly can and mix through the dry ingredients. Bake the mixture at 375 degrees F until foamy, well browned and aromatic. The crumble can be mixed, baked and chilled well in advance and is best served at room temperature.

To complete the dish:

Preheat a cast iron skillet under high heat. Ideally, the pan should be heated to 425 degrees F, or when droplets of water hit the pan’s surface, they sizzle and evaporate immediately. Pat dry, cut the foie into equal portions, season generously with sea salt and add to the pan. The foie should spend 50% of its cooking time on the first side exposed to the pan. Rotate the foie regularly and remove excess fat as it renders.

The foie gras should be evenly seared and still medium or medium rare on the inside depending on preference. To check doneness, insert a metal skewer at the foie’s center and remove. If the skewer is warm to touch, it ought to be medium doneness. When done, rest the foie piece(s) on a piece of parchment or paper towels to catch extra drippings for at least 2 minutes before serving

Place the foie atop a mound of the warm caramelized onions, alongside the apples, and top with crumble. The plate can be dressed with bitter greens such as watercress sprigs or arugula to finish. Serve with chilled Scarlett Sauvignon Blanc.