Foie gras frais de canard aux fruits sauce aux
For 4 people
4 slices of foie gras one cm thick.
8 figs cut in two, 8 slices of a de-cored apple cut in cross section
The shallot sauce
12 shallots, 2 tablespoons of honey, 2 tablespoons of raspberry vinegar, 1 teaspoon creme de cassis, 1/4 of red wine.
Cook the fruit separately in a frying pan with butter. Keep warm.
Peel the shallots. Melt some butter and gently cook the shallots without colouring them (approx 10 min) , add the vinegar and the honey, the creme de cassis and mix. Cover with the red wine and reduce over a low heat for 20 minutes. Add more wine if necessary.
Cook the foie gras escalopes in a pan with a little butter.
Dress the plate with the shallot sauce, place the foie gras on top and then add the fruits.
Claudia’s kitchen specialist in Provence recipes
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