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foie gras recipes

foie gras recipes

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Slices of Seared Duck Foie Gras with Red Berries Sauce

by Jean-Paul Chevré, Conseillé Culinaire
compliments of Rougie France

Serves: 4



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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