1 kg of fresh grapes (Italia)
1 kg of fresh foie gras
White Floc de Gascogne
1/2 glass of wine vinegar
1 liter of duck stock
Sugar
Butter
Salt, pepper
Preparation :
Pour the sugar into a pan and lightly caramelise. Add the wine vinegar and cover with a liter of duck stock (duck carcasses, onion, 2 or 3 carrots, 1 liter of water and 2 stock cubes). Leave to reduce. Rince the grapes, remove the skins and pips. Place the grapes in a pan and cover with Floc de Gascogne. Leave to reduce. Take the foie gras and cut into escalopes of about 1 cm in thickness. In a hot frying pan, quickly fry the escalopes on both sides, then remove from the pan. Mix the sauce and the grapes together, add a knob of butter and reduce. Serve the escalopes on hot plates, napped with the sauce.