Serves 4

 8 slices of foie gras

Puff pastry

4 to 6 apples

Butter

A pinch of sugar

A pinch of fleur de sel or sea salt

Sauce

250 g (8 oz.) honey

1 litre (4 cups) chicken stock

1 tsp. balsamic vinegar

Butter

Preparation 1 – Tarte Tatin

Peel the apples; remove the cores and slice thinly;

Sauté the apples in butter until they are cooked, adding a pinch of sugar to caramelize them

Roll out the puff pastry and cut out 4 disks about the size of a saucer;

Cover each disk with apple slices arranged in a rosette and place in the oven for 10-15 minutes until the pastry is puffed and baked.

Preparation 2 – the sauce

Meanwhile, pour the honey into the pan that you used to cook the apples; once it comes to a boil, add the chicken stock and balsamic vinegar;

Let reduce by half over low heat until the sauce is thick enough to coat a spoon; gradually whisk in some small pieces of cold butter.

Preparation 3 – cooking the foie gras and finishing the dish

Cook the foie gras slices in a very hot un-greased skillet: sear for 30 seconds on each side on high heat and 3 minutes on medium heat; sprinkle lightly with fleur de sel; place two slices on each individual “Tarte Tatin”; spoon some of the sauce over top and serve immediately.