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Recipe : *** Wood-Grilled Fresh Foie Gras with Caramelized Fall Fruits and Port Reduction

Wood-Grilled Fresh Foie Gras with Caramelized Fall Fruits and Port Reduction
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Course:
Appetizer

Practical information

  • Prep time
    20 min
  • Cooking
    20 min
  • Ready in
    40 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Recipe for:
big families
Category:
Meat recipes
Tags:
Fall, foie, foie gras, foie gras, liver

Recipe's Ingredients

  Quantities for people → Recalculate
  • 2 pears
  • 2 gala apples
  • 2 figs
  • 4 small bunches of white grapes (5-6 grapes per bunch)
  • 4 small bunches of purple grapes (5-6 raisins per bunch)
  • guérande sea salt
  • cracked pepper
  • 4 tablespoons sugar
  • 500 g lobe of fresh duck foie gras
  • 50 g duck fat
  • 400 ml port

  • Recipe preparation steps

  • 1
    Slice the lobe of foie gras into four nice escalopes; set aside in a cool place.
  • 2
    Peel and seed the apples and pears; cut into wedges.
  • 3
    Cut the figs into quarters.
  • 4
    Peel the grapes, being careful to leave them attached to the stem.
  • 5
    Melt the duck fat in a sauté pan; sauté the apple and pear wedges; add the grape bunches, and finally the quartered figs. Let cook, stirring often and gently. The fruit juices will caramelize. Sprinkle with sugar at the last minute.
  • 6
    Over low heat, reduce the port by three quarters to obtain a syrupy reduction.
  • 7
    Season the escalopes of foie gras with salt and pepper. Grill for 4 to 5 minutes on each side over a wood fire (containing some vine branches if possible.) Once the foie gras is cooked, place the escalopes onto paper towels.
  • 8
    Presentation: Attractively arrange the roasted fruits at the top of each plate, followed by an escalope of foie gras. Add a little Guérande salt and cracked pepper to the foie gras. Spoon the hot port sauce over top. Serve immediately.
  • Ready !



 

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