- fresh duck foie gras
2 lobes, 400-500 g each
- large white grapes
500 g
- apples
6
- duck fat
2 tablespoons
- cornflour
2 tablespoons
- Armagnac
5 cl
- powdered sugar
2 tablespoons
- salt, ground pepper
- Prep: 20 minutes
- Cook: 15 minutes
Difficulty: Intermediate (3/5)
- Denerve the foie gras: Separate the lobes and gently extract the large veins with a sharp knife, removing all traces of bile.
- Slice into 1 cm thick escalopes. Season both sides with salt and pepper. Cover with cling film and chill for 4 hours.
- Stem the grapes and brown in 1 tbsp duck fat. Dissolve cornflour in Armagnac, add to grapes, stir over medium heat until thickened. Season and set aside.
- Peel, quarter, and core apples. Sauté in remaining duck fat until golden, turning occasionally. Add sugar near end to caramelize.
- Sear foie gras escalopes 1 minute per side in a hot pan.
- Reheat sauce and apples. Plate foie gras with fruits.
Pro Tip: Opt for seedless Italian or California grapes with large berries for best results in this classic French dish.
