Difficulty: Intermediate
Rinse the foie gras lobe under fresh water and pat dry with a clean tea towel. Carefully remove any gall bladder remnants or blemished areas. Using a long, flexible knife or slicer, cut into thin slices lengthwise. Arrange on a work surface, season with salt and pepper.
Slice the veal liver to match the thickness of the foie gras. Lay out on the work surface and season similarly. Set aside.
In a sauté pan over high heat, combine the raspberry vinegar and syrup. Reduce until nearly evaporated, about 4 minutes. Add water, bring to a boil, then set aside.
Heat a non-stick frying pan and sear the foie gras slices without added fat, 3 minutes per side. Transfer to absorbent paper to drain. Using the foie gras fat, sear the veal liver slices similarly and drain on paper.
On warm plates, alternate foie gras and veal liver slices. Garnish with fresh raspberries if using. Warm plates in a low oven. Finish the sauce by whisking in butter gradually over low heat, season lightly, and taste for balance. Drizzle over the livers before serving.
Expert Tip: Ensure the livers are warm throughout. Off-season, prepare without fresh fruit for a simpler version.
Joëlle's Insight: Struggled searing the foie gras at first—my husband suggested flour-dusting for better results, but pro chef Hubert prefers it natural.
Recommended Wine: Good ponds
