Mi-Aout jusqu'à début septembre c'est la saison du ramassage des mirabelles en Lorraine
1 Put your 6 slices of foie gras on a platte and put them in the freezer for 15 minutes.
2 Meanwhile, pour the vinegar and honey in a saucepan and cook until caramelised. Then, add the orange juice and allow to reduce for few minutes. Add the veal stock and mixed spices. Reduce by half on a medium heat for 7-8 minutes.
3 Taste the sauce and add the plums, stir for a while and take your pot off the heat, set aside covered.
4 Season your slices of foie gras with salt and pepper. Heat up a frying pan and sear the foie gras for 2 minutes on each side. Quickly set them aside on some kitchen paper.
Arrangement:
Place each slices of foie gras on hot plattes, then spoon few plum along with some sauce all around them. Top each slices of foie gras with a tiny pinch of "fleur de sel" and cracked pepper.
The key to this recipe is speed and organisation.
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