Foie gras frais de canard aux fruits sauce aux

échalotes confites

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.

Season.

Dress the plate with the shallot sauce, place the foie gras on top and then add the fruits.

Bon appétit

Claudia’s kitchen specialist in Provence recipes