Instructions
Step 1: Foie Gras
Slice the foie gras into 4 large cutlets, 6 ounces (170 g) each. Season with salt and grill for about 2 minutes per side (check by touching them).
Once cooked, remove the foie gras and drain on a rack or on paper towels, then season with freshly ground pepper and fleur de sel.
Step 2: Sauce
Dice the raw foie gras into cubes, and brown in a very hot large dry pot. Add the green apples, seeded and coarsely chopped.
Cook for several minutes, then add the crushed white grapes, and reduce slightly.
Add 3 1/3 tablespoons (10 cl) of port wine and reduce once more. Moisten with the duck jus and simmer for around 30 minutes.
Season as needed, strain through a chinois, pressing down, and acidify with a dash of sherry vinegar.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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