Name: Seared Foie Gras with Green Grapes
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 4 serving(s)
Ingredients: 1 shallot, finely chopped; 3 tablespoons (45 ml) butter; 1 teaspoon (5 ml) honey; 1/2 cup (125 ml) Beaumes-de-Venise Muscat; 1 2/3 cup (400 ml) brown duck stock or other poultry stock; 1 cup (250 ml) Muscat Grapes, halved and seeded; Flour; 4 slices foie gras, 3 oz (80 g) each, about 3/4-inch (2-cm) thick; Salt and pepper

Ingredients

- 1 shallot, finely chopped
- 3 tablespoons (45 ml) butter
- 1 teaspoon (5 ml) honey
- 1/2 cup (125 ml) Beaumes-de-Venise Muscat
- 1 2/3 cup (400 ml) brown duck stock or other poultry stock
- 1 cup (250 ml) Muscat Grapes, halved and seeded
- Flour
- 4 slices foie gras, 3 oz (80 g) each, about 3/4-inch (2-cm) thick
- Salt and pepper

Preparation

- In a skillet, brown the shallots in 15 ml (1 tablespoon) of butter.
- 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.
- 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.
- 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.
- Spoon the sauce over and serve immediately on warm plates, if possible.

Seared Foie Gras with Green Grapes

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Ingredients

Preparation

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