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Foie Gras in Grape Sauce Recipe

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What could be more luxurious than rich, tender foie gras? And, once the sauce is made, this dish is ready in just minutes.

Foie Gras in Grape Sauce Recipe (+)

Directions

To make the sauce, mix stock, wine and herbs and boil down to about 1/2 cup. Set aside. This can be done a day or two ahead and refrigerated, if you wish.
To sauté the grapes, melt butter in a heavy skillet, add grapes, and sprinkle with sugar. Cook 2 minutes, then add vinegar and cook down to syrup. Add sauce and again cook down to a syrup. Remove to a small container and keep warm.
Clean skillet and reheat until very hot. While skillet heats, salt and pepper the foie gras slices generously. Cook slices 30 - 40 seconds per side. Remove to warmed plates, spoon grape sauce over, and serve immediately.
TIP: save any yellow fat that is left in the skillet after cooking the foie gras. Use it to fry potatoes or on toast.

Prep Time: 10 minutes

Cook Time: 25 minutes

Serving Description: 1 slice foie gras

Servings: 10

Enter desired servings:

Ingredients

-		1 fois gras, about 1 1/2 lbs, sliced about 1/2 inch thick.
-		2 cups chicken stock, of good quality and low in sodium
-		1/2 cup dry wine
-		1 teaspoon dried oregano, savory, or thyme, finely pulverized
-		1 tablespoon butter
-		2 cups seedless grapes
-		1 tablespoon sugar
-		1/2 cup good quality wine vinegar
		salt and pepper

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Glossary Terms

Foie Gras

A traditional French delicacy (translated it means "fat or fatty liver") that consists of a fattened goose or duck liver that is marinated several times before being served either ...

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The blended vinification of various grape varietals for the purpose of creating a single wine. Also indicates a wine produced by the process of “assemblage”.

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