Slices of duck Foie Gras pan fried with red berrie

A Jean-Paul Chevré receip
Total time: 25 min.
Preparation: 20 min.
Cooking time: 5 min.
Difficulty: Easy
Quantity: 4

Ingredients
 
  • Palmex slices of frozen duck foie gras: 8 of 50g / 1,7oz
  • Salt, pepper: Sufficient quantity
  • Juice of veal: 400g / 14oz
  • Frozen grape of blackcurrant: 160g / 5,6oz
  • Frozen raspberry: 150g / 5,3oz
  • Blackcurrant liqueur: 10 cl / 2,5 cups
  • Raspberry vinegar: 20 cl / 5 cups
  • Cream: 10 cl / 2,5 cups
  • Butter: 80g / 3oz
  • Caster sugar: 40g / 1,5oz
  • Strawberries / grapes for decor
   
Preparation
 
  • Preparation of the sauce:

  • Melt the half butter with the caster sugar in a rack, caramelise, defreeze the raspberry vinegar, reduce by half, add the veal juice and bring it to the boil.

  • Add the red berries, the blackcurrant liqueur, the cream and let reduce. Check the seasoning and at the last time, mix with the rest of butter. Keep warm.

  • Preparation of the foie gras:

  • Cook the escalopes of foie gras, season and put them on absorbent paper.
   
Advise
  Presentation: Set up on a warm plate with sauce and décor. Place the sauce in the bottom, the escalopes in the centre and décor around.