Rye Bread and Foie Gras with Bacon, Apple and Cabbage Sauté

I love the sweet combination of cabbage and apples. Combining these major, Northern ingredients with the French classic fois gras is outstanding.

INGREDIENTS:

Number of servings

Serves 4

¼ lb. (a little more than 100 g) bacon, cut into dice

Approx. 1 cup (a little more than 2 dl) loosely packed shredded cabbage

2 tbs. apple cider vinegar

1 cup (a little more than 2 dl) apple sauce

1 cup (a little more than 2 dl) apple juice

Additional apple cider vinegar to taste

8 slices of fois gras (block)

4 slices of heavy, Danish-style rye bread

Freshly grounded black pepper

PREPARATION:

• In a medium pot, place over medium-high heat, fry the diced bacon. Reduce the heat to medium and add the cabbage, apple sauce, apple juice and apple cider vinegar. Stir well and let simmer for 20-25 minutes, until the cabbage has collapsed and become shiny. Add more apple cider vinegar to taste.

• Place a generous amount of apple and cabbage mixture on each slice of bread, along with two slices of fois gras. Sprinkle with black pepper.