foie gras recipes
Slices of Seared Duck Foie Gras with Red Berries Sauceby Jean-Paul Chevré, Conseillé Culinaire
compliments of Rougie France
- 8 slices (40/60g) of Rougié flash frozen duck foie gras
- 400g/14 oz veal stock
- 160g/5.6 oz frozen blackcurrants
- 150g/5.25 oz frozen raspberries
- 3.5 oz blackcurrant liqueur
- 7 oz raspberry vinegar
- 3.5 oz creme fraiche
- 80g/2.8 oz French butter
- 40g/1.4 oz caster sugar
- salt, pepper to taste
- garnish: strawberries/grapes (as needed)
Preparation:Preparing the Sauce
Melt half the butter with the sugar in a sauce pan until it carmelizes. Stir in raspberry vinegar and reduce 50%. Add the veal stock and bring to a boil. Then add the fruits, blackcurrant liqueur, and creme fraiche, and reduce again. Adjust seasoning to taste with a little salt and pepper. Finally, stir in the remaining butter. Keep warm.
Preparing the Foie Gras
Sear the slices in a frying pan, season with salt and pepper, and drain the excess oil on paper towels.
On a warm plate, first put sauce then place the slices in the center.
Garnish with strawberries and grapes.
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