Recipe by: Daniel LaGarde, CEC, Hilton Hawaiian Village Beach Resort & Spa
Four servings

INGREDIENTS:
8 foie gras escalopes, 1.25 oz each
1 Granny smith apple                                                                                             
3 strawberries
2 tbsp unsalted butter
1 tbsp chopped shallots       
4 tsp Decacer Maple Flakes
4 medium size basil leaves (fine julienne)          
4 tbsp maple balsamic reduction
Salt and pepper to taste

PREPARATION:
1. Peel, core and dice the green apple. Dice the strawberries.
2. Heat the butter in a sauté pan on medium heat, sweat the shallots, then add the
diced apple and strawberries. Add the Maple Flakes, cook until caramelized. Remove from
heat, add the julienne of basil and season with salt and pepper.
3. Sear the foie gras over medium heat until each side is golden brown; leave the inside
soft and pink. Place on paper towel, blot off excess fat and season with salt and pepper.

ASSEMBLY:
4. Place the sautéed apple/strawberries on the plate and layer the foie gras on top. Brush
the maple balsamic reduction on the plate. Garnish with basil sprig.

REDUCTION INGREDIENTS:
1 cup balsamic vinegar
4 tbsp Clearly Maple

PREPARATION:                                                                                            
1. Heat the balsamic vinegar on medium heat and reduce to half.
2. Let cool and add Clearly Maple, whisk together.