- 1 (1 1/4 pound) lobe Grade-A duck or goose foie gras, veins and impurities removed, cut lengthwise into 1/2-inch thick slices
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon clarified butter or vegetable oil
- 1/2 cup thinly sliced shallots
- 2 large apples, peeled, cored, and cut into 16ths
- 1/4 teaspoon freshly grated nutmeg
- 1/4 cup Armagnac
- 16 slices brioche or other egg bread, toasted
- Lightly season both sides of the sliced foie gras with salt and pepper.
- Heat the clarified butter in a large non-stick skillet over moderately high heat, but not smoking. Sear the foie gras in batches, about 45 seconds per side. Remove from the pan and cover to keep warm.
- To the fat remaining in the pan, add the shallots, apples, and nutmeg, and cook, stirring, until caramelized and tender, about 7 minutes. Remove the pan from the heat and add the Armagnac. Return to the heat and cook until the brandy is nearly all evaporated, about 2 minutes.
- Divide the foie gras and apples among plates and garnish with the toasted brioche.
- Serve immediately.
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