Slices of duck Foie Gras pan fried with red berrie

A Jean-Paul Chevré receip

Total time	:	25min.
Preparation	:	20min.
Cooking time	:	5min.
Difficulty	:	Easy
Quantity	:	4

Ingredients

• For 4 persons :
• Rougié slices of frozen duck foie gras : 8 of 40/60g
• Salt, pepper : Sufficient quantity
• Juice of veal : 400g / 14 oz
• Frozen grape of blackcurrant : 160 g/ 5,6 oz
• Frozen raspberry : 150 g / 5,25 oz
• Blackcurrant liqueur : 10 cl
• Raspberry vinegar : 20 cl
• Cream : 10 cl
• Butter : 80 g
• Caster sugar : 40 g
• Strawberries / grapes for decor

Preparation

1. Preparation of the recipe:
   
   
2. Preparation of the sauce:
   
   
3. Melt the half butter with the caster sugar in a rack, caramelise, defreeze the raspberry vinegar, reduce by half, add the veal juice and bring it to the boil.
   
   
4. Add the red berries, the blackcurrant liqueur, the cream and let reduce. Check the seasoning and at the last time, mix with the rest of butter. Keep warm.
   
   
5. Preparation of the foie gras:
   
   
6. Cook the escalopes of foie gras, season and put them on absorbent paper.
   
   

Advise

Presentation: Set up on a warm plate with sauce and décor. Place the sauce in the bottom, the escalopes in the centre and décor around. A receipe from Jean-Paul Chevré, Rougié's Chef

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