September 15, 2004
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Buckeye Apple filled with Foie Gras served with Preserve Fig Vincotto as a condiment. How do you balance the luxury of foie gras with the simplicity of apples? Take a bite. Taste the buttery, creamy foie gras and the sweet crispness of the apple. The vinegar and pomegranate add contrast. Apples stuffed with foie gras—luxurious? Actually it comes off as simple, fresh, and down to earth. It’s beautiful to look at, the clean edges as if the apple grew on the tree with the foie gras already at its center. This heart of the dish is beautiful and generous. The fig vincotto is sticky, sweet, deep, and rich. It’s the foundation flavor for the dish.
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