Instructions: Heat the olive oil in a 10-inch skillet. Saute the apple slices until browned, turning once, about 5 minutes. Remove to four warmed plates and keep warm.

Heat a 10-inch skillet until it is hot enough to evaporate a drop of water immediately. Lightly dust the foie gras with flour and add to the pan.

Sprinkle with salt and quickly brown the first side, about 10 seconds. Turn and brown the other side. Remove to the plates with the apple.

Wipe the pan dry and deglaze with the wine and shallots. Reduce by half and add the cider, raisins, demi-glace and swirl in butter at end. Reduce until a sauce-like consistency is achieved. Season with salt and pepper and pour over the foie gras.

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