01.01.2003 -appetizer - foie gras
Sautéed foie gras with grapes
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is probably the preparation that brings out the best flavor of this fine product. It combines well with several products: ceps, ginger bread, red fruit, figs and even sauerkraut…and for this New Year’s Eve, why not try grapes
- 4 escalopes of raw foie gras weighing more or less 3 ½ oz (100g) (goose or duck as you prefer)
- 1lb (500g) of green grapes (muscat)
- 5oz (15cl) of Porto
- 1 tbsp of flour
- 1 tbsp of balsamic vinegar
- fleur de sel
- freshly ground pepper, coarse-ground pepper
- Wash, peel and remove seeds from ¾ of grapes
- Squeeze the remaining ¼ to collect juice
- Sprinkle a plate with flour, cooking salt and coarse-ground pepper
- Gently flour both sides of the escalopes
- Leave escalopes at room temperature until ready to cook
- Heat a frying pan without adding fat over very high heat. It is very important that the pan be very hot.
- Fry escalopes 30 seconds on each side.
- Remove from pan and place on absorbent paper
- Keep hot until serving
- Remove grease from pan after cooking
- Deglaze pan with balsamic vinegar and Porto
- Reduce for 1 minute and add grape juice
- Bring to a boil and reduce by one quarter
- Add peeled grapes and heat for 2 minutes
- Salt and pepper to correct seasoning
- Serve escalopes in the center of a hot plate
- Pour sauce around escalope and arrange several grapes on plate
- Sprinkle a little fleur de sel on the sautéed escalopes to add a little crunchiness
SuggestionFrying 30 seconds on each side will give you a sautéed foie gras escalope just the way I like it, that is with a golden, almost crunchy outside (yes, I’m exaggerating a little..) and a hot inside that remains soft and smooth. In my opinion, foie gras delivers its best flavor when prepared like this.
If you would like a firmer escalope, you can fry it up to 1 minute on each side, or even longer…
It is important to use high quality foie gras for frying. If you don’t, you might be very disappointed because it may come apart and melt into a puddle of grease.
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