- 6
Ingredients
- 6-8 SERVINGS
- • 1.5 # lobe of fresh foie gras
- • 4 pears
- • 4 royal gala apples
- • 4 figs
- • 6 small bunches of white grapes (5-6 per bunch)
- • 6 small bunches of red grapes (5-6 per bunch)
- • 4 ounces Duck Fat
- • 8 teaspoons sugar
- • Sea salt
- • Cracked black pepper
- • 2-1/2 cups port
Preparation
Step 1
1. Slice the lobe of foie gras into 6-8 nice escalopes; set aside in a cool place.
2. Peel and seed the apples and pears; cut into wedges.
3. Cut the figs into quarters.
4. Peel the grapes, being careful to leave them attached to the stem.
5. Melt the duck fat in a sauté pan; sauté the apple and pear wedges; add the grape bunches, and finally the quartered figs.
6. Let cook, stirring often and gently. The fruit juices will caramelize.
7. Sprinkle with sugar at the last minute.
8. Over low heat, reduce the port by three quarters to obtain a syrupy reduction. Season the escalopes of foie gras with salt and pepper. Grill for 4 to 5 minutes on each side over a wood fire (containing some vine branches if possible.)
9. Once the foie gras is cooked, place the escalopes onto paper towels.
Arranging the dish
1. Attractively arrange the roasted fruits at the top of each plate, followed by an escalope of foie gras.
2. Add a little Guérande salt and cracked pepper to the foie gras.
3. Spoon the hot port sauce over top.
4. Serve immediately.