Provençal Foie Gras

Divide the apples into 8 pieces, remove the core and cut into rounds. Immediately sprinkle with lemon juice to prevent the apples from discoloring. Boil down the sugar with apple juice, white wine and butter until creamy. Add apples and simmer for 2-3 minutes. Meanwhile, season the goose liver with pepper and coat in flour. Fry in very little hot olive oil on both sides for about 2 minutes. Arrange the apples (without sauce) on preheated plates, place the foie gras decoratively on top and sprinkle with some coarse sea salt. Cover with the remaining apple sauce and the warmed veal jus.

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