Foie gras des Landes aux raisins

Name: Foie gras des Landes aux raisins
Total time: 20 min
Yield: Serves 4
Cuisine: Gascony
Ingredients: 600 g (21 oz) fresh raw foie gras, deveined; 300 g (11 oz) white muscat grapes; 100 ml (½ cup) Sauternes; 50 ml (3½ tbsp) cognac; 30 g (1 oz) unsalted butter; 1 tsp fleur de sel; 1 tsp cracked black pepper; 1 tbsp acacia honey

Seared foie gras with muscat grapes

⏱ 20 minServes 4Medium520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

600 g (21 oz)fresh raw foie gras, deveined
300 g (11 oz)white muscat grapes
100 ml (½ cup)Sauternes
50 ml (3½ tbsp)cognac
30 g (1 oz)unsalted butter
1 tspfleur de sel (flaky sea salt)
1 tspcracked black pepper
1 tbspacacia honey

600 g (21 oz) fresh raw foie gras, deveined
300 g (11 oz) white muscat grapes
100 ml (½ cup) Sauternes
50 ml (3½ tbsp) cognac
30 g (1 oz) unsalted butter
1 tsp fleur de sel (flaky sea salt)
1 tsp cracked black pepper
1 tbsp acacia honey

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large nonstick skillet (28 cm / 11 in)

1 sharp knife (18 cm / 7 in blade)

1 cutting board

Paper towels for draining

1 medium stainless-steel ladle

1 long kitchen lighter

4 warm plates for serving

1 refrigerator for chilling

03 — Method

Cut the foie gras into even 1.5 cm (½ in) slices and score them lightly around the edges.
Season the slices just before cooking and dust with a little flour so they brown.
Heat the skillet dry over high heat — no fat needed, the foie gras renders plenty.
Sear for just 1 minute per side so they brown but stay meltingly soft inside.
Drain on paper towels while you make the grape sauce.
Pour off the fat, cook the grapes for 2 minutes, then add the cognac and carefully flambé.
Add the Sauternes and honey and reduce for 3 minutes, then whisk in the butter and spoon over the foie gras.