Recipe progression
1 Cut the foie gras lobe into thick slices of approximately 120grs each and keep chilled.
2 In a saucepan, combine the vinegar and sugar until caramelized (gastrique) then add the poultry stock (prepared ready to use).
and let reduce by half, check the seasoning.
3 Drain or deseed your grapes, pour them into a saucepan with your Floc and let reduce while stirring until 4/5ths, then combine the 2 sauces (grapes + stock) then mount with a small piece of raw butter and keep warm in a bain-marie.
4 In a well-heated pan without fat, place your foie gras slices
1 minute on each side then on absorbent paper.
Presentation: on a well-heated plate, the sautéed foie gras in the center with a few grains of fleur de sel and cracked pepper on top, around it the hot sauce with the grapes arranged harmoniously. if you are wealthier, replace the Floc with Sauternes
one other small "thing"
if you haven't made this recipe often, then 10 minutes before sautéing your slices, put them in the freezer and sauté them that way
No comments yet. Be the first to share your experience!
Help other cooks
Share a tip, your adaptation, your result. Every comment counts.