Difficulty: Intermediate
Soak, wipe, and carefully devein the foie gras lobes without damaging them, ensuring the gall bladder is removed. Slice diagonally into 5 mm thick escalopes.
Peel and seed the grapes, then soak them in the Barsac wine with the sugar.
Season both sides of the foie gras escalopes with salt and pepper. Heat a dry pan over high heat, add the escalopes, and sear for 1 minute per side. Reduce to medium heat and cook for another 2 minutes per side, ensuring the foie gras is hot throughout. Pat dry with a clean cloth and keep warm.
Drain the grapes. In a skillet, melt 2 knobs of butter over medium heat, add the grapes, and sauté. Deglaze with the Barsac soaking liquid, add water, and reduce by half. Stir in the cream and season with pepper.
Arrange the escalopes on warm plates. Finish the sauce by whisking in the remaining butter. Season lightly with salt, taste, and spoon over the foie gras.
Expert tip: I recommend serving the grapes and sauce alongside the foie gras slices, allowing guests to combine as they prefer.
Joëlle's suggestion: Pair with apple mash for the perfect accompaniment to this regal dish.
Suggested wines: Lafaurie-Peyraguet, Doisy-Daëne, or Château Coutet.
