¼ pound (250 g) raw duck foie gras, chilled
1 tablespoon (15 mL) sherry vinegar
¼ cup (60 ml) port wine, late harvest vidal, or sauterne
¾ cup (175 mL) chicken stock
½ cup (125 mL) green or purple grapes, halved, seeded, peeled if skins are tough
1 tablespoon (15 mL) butter
Hot toast points
Using a sharp knife, cut foie gras into ½ inch (1 cm) thick slices. Heat a large, non-stick frying pan over high heat until very hot. Place half of the slices in frying pan and cook for about 30 seconds per side, or until seared and lightly browned; do not overcook or the fat will render out. Transfer to a plate and keep ware in oven at the lowest setting. Drain fat into a bowl (reserve for another use) and wipe pan with paper towels; reheat over high heat until very hot. Cook remaining slices in the same way and place in warm oven. Reduce heat to medium, add vinegar to pan, then add port and cook until reduced to a glaze. Add chicken stock and simmer until it is reduced by almost half. Add grapes and cook just until warmed through. Sir in butter just until melted. Arrange foie gras on 4 warm serving plates. Spoon sauce and serve with toast.
A Taste of Québec, 2nd Edition, Copyright © Julia Armstrong, 1990, 2001. Reprinted by permission of Hippocrene Books. For more information visit www.hippocrenebooks.com. To order cookbook call 718-454-2366 or email order@hippocrenebooks.com $16.95 214 pgs. ISBN 0-7818-0902-9