Ariane Daguin's Foie Gras Burger

Ariane Daguin's Foie Gras Burger
Staff Writer
D’Artagnan

Ariane Daguin introduced the foie gras burger at her former New York City restaurant, D’Artagnan the Rotisserie, and it is the real deal: silky sautéed foie gras, sweet apples, and tart balsamic vinegar make it a decadent and indulgent dish that's worth it every time.

1
Servings
363
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Granny Smith apple, peeled, cored and thinly sliced
  • 1 Tablespoon butter
  • 2 Tablespoons sugar
  • 1/2 medium onion, sliced
  • 3/4 Cups balsamic vinegar
  • 1 package foie gras slices
  • 1 brioche bun, sliced
  • Arugula, for serving

Directions

Sweat the apple in butter and 1 tablespoon sugar for approximately 15 minutes. Purée, then strain and keep warm.

Simmer the onion with 1 tablespoon sugar and the balsamic vinegar for about 20 minutes, scraping the bottom of the pan constantly. Keep warm.

Toast the two brioche halves, then spread the apple compote on the bottom piece.

Sear the foie gras slices and pat dry with paper towel. Put the foie gras on top of the apple compote. Spoon onion marmalade on top. Top with bun. Served immediately with arugula dressed with olive oil, salt and freshly ground black pepper.

Nutritional Facts

Total Fat
12g
17%
Sugar
27g
30%
Saturated Fat
2g
8%
Cholesterol
6mg
2%
Carbohydrate, by difference
54g
42%
Protein
3g
7%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
46mg
5%
Fiber, total dietary
5g
20%
Folate, total
13µg
3%
Iron, Fe
2mg
11%
Magnesium, Mg
20mg
6%
Niacin
1mg
7%
Phosphorus, P
41mg
6%
Selenium, Se
2µg
4%
Sodium, Na
116mg
8%
Water
116g
4%

Foie Gras Shopping Tip

When shopping for offal, the meat should be moist, have an even color and texture, and should not have an excessively strong odor.

Foie Gras Cooking Tip

Offal does not keep for long periods of time. Ideally, you should plan on using it right away.