Seared Foie Gras with Green Grapes

  • Preparation 10 MIN
    Cooking 17 MIN
  • Servings 4



  1. In a skillet, brown the shallots in 15 ml (1 tablespoon) of butter.
  2. Add the honey and cook for 1 minute. Deglaze with the Muscat and reduce until almost dry. Add the duck stock and simmer gently until the sauce has reduced by half or it starts to become syrupy.
  3. Add the grapes and cook for 2 minutes. Remove from the heat and whisk in the remaining butter. Season with salt and pepper, as needed. Keep the sauce warm.
  4. Heat a skillet over high heat. Dust the foie gras with flour, then sear for about 1 minute on each side - no more, because it will melt. – Season with salt and pepper.
  5. Spoon the sauce over and serve immediately on warm plates, if possible.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.