Fresh foie gras with the Grapes

You need 100 to 150 G of foie gras per person. Slice out of escalopes of 1cm thickness. Salt, pepper. Deposit escalopes of liver in a quite hot frying pan, 1 mn on each side, not more. Finely withdraw and deposit them on absorbent paper. Cut up 250 G of shallots and brown themn gently, without they not taking a color, while wetting them of Sauternes or Sainte Croix du Mont. Leave stew gently during at least 3 hours. Add 6 coarse grapes (Malaga, Italia) half an hour before the end of cooking and, at the last moment, add the sections of liver on sauce, just to warm up them. Serve them on a plate, with a soft white wine.

Fresh foie gras with Apples

Peel apples, empty them and cut out them in a little thick sections. Sweeten slightly. >Dissolve butter in a frying pan and make them caramelize. Slice the escalope liver of 1cm thickness. Salt, pepper and make them fry 1 minute on each side right before serve them. You can also replace apples by onions jam…

Terrine of Foie gras

For 6 to 8 persons. For the seasoning : 14 G of salt and 4 G of pepper per kg of foie gras. Take a whole foie gras from 600 to 700 grams. Take off the nerves and clean the turn of gall (trace of green color), salt it and pepper it. Install then in a pot of 750 G and sprinkle it with a spoon of Armagnac, Oporto or, according to your taste, cover it with Sauternes. Pack and charge it during 25 mn in a furnace not too warm (140 to 150 °C). Leave as of the end cooking and let it cool at least 24 hours.

Foie Gras of Goose and Figs

For 6 persons : 18 fresh figs, 2 apples, 12 sections of goose foie gras, salt, pepper. Divide figs, after having washed them, and without removing the skin, into 2. Keep then in a cool place. Cut apples in fine plates. Place some apple slices on a plate, then 2 sections of foie gras. Salt and pepper slightly, and lay out 3 halves of figs around. You can add other fruits like currants or grapes. Serve up with a liqueur-like white wine.