Foie Gras de Canard aux Raisins

• 4 slices of duck foie gras, 1 cm/½ in thick (about 100

Season the foie gras. Heat a non-stick frying pan and cook the foie gras for 1 minute on each side or until it feels slightly soft when you press the top with your finger. Do not add any fat; the foie gras has more than enough of its own.

Place a slice of foie gras on each slice of toast. Pour off the fat from the pan, add the wine and reduce by half. Beat in the butter and add the grap