Smoked Foie Gras with Grape Sauce

1. 1

   Heat a heavy skillet over high heat until hot.

2. 2

   Add duck fat to pan, then add grapes and sprinkle sugar over them.

3. 3

   Allow grapes to caramelize a little, then add vinegar and reduce by half.

4. 4

   Add demi-glace and let reduce again, until sauce is thick enough to coat grapes.

5. 5

   Keep warm.

6. 6

   Sprinkle foie gras with salt and pepper.

7. 7

   When pan is very hot and almost smoking, put in foie gras slices and cook for 30 seconds on each side.

8. 8

   Remove form pan, place on paper towels.

9. 9

   Serve slices of foie gras on warmed plates with grapes and sauce poured over them.

* Per serving · 4 servings · Values may vary.

No additional tips available.