法式煎鹅肝 French Fried Foie Gras
亢 亮
Kang Liang
Executive Chef Shenyang Crowne Plaza Hotels
西餐专业委员会会长，沈阳市旅游局专家顾问，获得法国蓝带远东区域行政总厨荣誉勋章称号，中国烹饪大师、高级营养师、健康咨询师。
President of Liaoning Western-style Food Professional Committee, Shenyang Tourism Bureau expert consultants, won the fareast region executive chef Medal of honor title from Le Cordon Bleu, China culinary masters, senior nutritionist, health consultant.
材料 鹅肝250克，洋葱40克，苹果1个，蓝莓适量，盐、黑胡椒碎、橄榄油各20克，白兰地15毫升，意大利黑醋35毫升，白糖25克，黄油少许。
制作方法
1 将鹅肝改刀成手指厚片，再加上少许盐、黑胡椒碎和白兰地，腌制20分钟；洋葱去皮，洗净，切丝；苹果洗净，切丁，将洋葱丝和苹果丁混合均匀，用黄油翻炒一下，盛出待用。
2 将意大利黑醋和白糖混合在一起，置火上加热收稠，制成香醋汁。
3 锅置火上烧热，放入适量橄榄油，下入鹅肝，煎至两面呈金黄色。
4 盘中放入用黄油炒过的洋葱丝、苹果丁，再放入煎好的鹅肝，淋上香醋汁，再用新鲜蓝莓装饰即可。
Ingredients
Foie Gras 250g
Onion 40g
Apple 1pc
Blueberries Appropriate
Salt 20g
Black pepper 20g
Olive oil 20g
Brandy 15ml
Balsamic vinegar 35ml
Sugar 25g
Butter A little
Procedures
1 Slice the foie gras to the thickness of a finger, sprinkle a little salt, black pepper and brandy；marinate for 20 minutes, peel onion, wash up, slice and dice, and then mix the apples, onion and diced apples sauté with butter for a moment.
2 Mix balsamic vinegar and sugar, heat to be thickened to make vinegar sause.
3 Put onto the pan, add appropriate amount of olive oil into foie gras, and fry until both sides turn golden yellow.
4 Add onion with butter and diced apples, add fried foie gras, and pour vinegar sauce, and decorated with fresh blueberries.