1 Slice the foie gras lobe into thick slices of about 4.25 oz (120 g) each, then keep chilled.
2 In a saucepan, combine the vinegar and sugar until you reach a caramel (gastrique), then add the poultry stock (ready-to-use). Let it reduce by half and check the seasoning.
3 Drain or deseed your grapes, pour them into a saucepan with your Floc, and let reduce while stirring until about 4/5 done. Mix the 2 sauces together (grapes + stock). Finish with a small piece of cold butter and keep warm in a bain-marie.
4 In a well-heated pan with no fat, place your foie gras slices, 1 minute on each side, then transfer to paper towels.
5 To plate: on a hot plate, place the seared foie gras in the center with a few grains of fleur de sel and cracked pepper on top. Arrange the warm sauce and grapes harmoniously around it. If you prefer, swap the Floc for Sauternes.
6 If you don't make this dish often, freeze the foie gras slices 10 minutes before searing and pan-fry them frozen.
In Gascogne, some cooks swap the Floc for white Armagnac to deglaze the grapes: the result is drier, more bracing, with less residual sugar. Around Auch, you'll also find versions with Muscat de Saint-Mont instead of Sauternes. Two very different styles. Floc remains the most balanced choice for this dish: its off-dry character stands up better against the acidity of the gastrique.
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