The foie gras came from Barkleys meat co. in Tahoe but one can be ordered 
from either Sonoma Foie Gras in the West or Hudson Valley Foie Gras in the 
East. They probably both have web sites. The recipe is attached.  



Foie Gras with Poached Apples

6  Servings

4       Granny Smith apples
1       lemon, cut in half
1 1/2   cups sugar
1/4     cup shallots, sliced
1       whole foie gras
1/4     cup dry port wine
1 1/4   cups veal stock, well reduced

        1. Peel the apples and reserve the peel. Rub the apples with the half
lemon, then halve and core them. Pour 3 cups of water into a 3-quart
saucepan, add the apples, apple peels, the juice of half the lemon, the
squeezed lemon itself, and sugar. Set over high heat and bring to the boil.
Reduce the heat to low and let poach very slowly for 20 minutes, or until
the apples are tender but not mushy. Remove the pan from heat and let the
apples set in the syrup.

     2. Pull apart lobes of the foie gras and pull out any tubes and veins.
Shave any dark or green areas. Season with salt and pepper. 

     3. Lay the foie gras in a 12-inch, no-stick saute pan. Cook on high
heat for 5 minutes, or until slightly browned. Gently turn with a rubber
spatula and lower the heat. Add the shallots to the pan and cook 5 more
minutes. Turn the foie gras again and cook another 5 minutes.

     5. Cook to medium rare-when you press it with your finger, the liver
has just become lightly springy in contrast to its squashy raw state. Remove
the smaller piece to a clean, dry cloth towel to drain. The larger piece
will need a few minutes more; when done, remove it to the towel. cover the
foie gras with a second towel and set aside to keep warm.

     6. Strain the fat from the saute pan; retain the shallots, and return
them to the pan. Pour in the port wine and about 3/4 cup of apple cooking
syrup. Scraping the coagulated juices into the liquid with a wooden spoon,
boil down until it is almost syrupy. Add the meat stock and boil down again
to a syrup. Pour the sauce through a fine-meshed sieve and press hard with
the ladle to extract all juices from the shallots and apples. Return the
sauce to the pan, and if it is too thick, stir in a little of the apple
syrup. Blot the accumulated fat off the foie gras with paper towels and
return to the sauce just to reheat.

     7. Dip out a poached apple, drain cut side down on a clean, dry towel,
and place off center on a warm dinner plate. Slice the foie gras into
1/2-inch pieces and place several slices next to the apple on the plate.
Spoon some of the sauce over the apple and foie gras and serve immediately.

