Quebec apples 3 ways

Preparation

1. To make the compote, peel, core and dice the apples. Place all the compote ingredients in a saucepan and cook over a very low heat for about 15 minutes.
2. To make the salsa, mix all the ingredients well and set aside in the refrigerator.
3. In a frying pan heated over high heat, brown the foie gras slices in olive oil for 1 minute on each side, until golden-brown. Remove the foie gras from the pan and place on a plate covered with paper towels. Deglaze the pan with the balsamic vinegar. Reduce over high heat until caramelized.
4. In another frying pan, over high heat, brown the apple wedges with the sugar. Turn apples often.
5. Assemble the plate using small decorative bowls to separate the flavors. Decorate with balsamic caramel.