Pan-seared foie gras with apple (Foie gras poêlé)

1. Cut the foie gras into thick slices, pat dry and season both sides with salt and pepper.

2. Peel the apple, cut into wedges and caramelise in a little butter with a spoonful of honey until soft and golden; set aside and keep warm.

3. Heat a pan until really hot (with no fat – the liver renders its own).

4. Sear the foie gras slices for just 1 minute per side, so they are golden outside and pink and creamy inside.

5. Lift out the slices, deglaze the pan with the cognac and boil the pan juices to a syrup in a few seconds.

6. Lay the foie gras on the caramelised apple, drizzle with the cognac pan juices and serve at once.

Tip: Fresh foie gras is done in moments – the secret is a hot pan and a short sear, or it melts and falls apart. The tart-sweet apple is the perfect counterpoint to the rich liver.