Escalope of foie gras on brioche with grapes

Name: Escalope of foie gras on brioche with grapes
Yield: Serves 8 as a starter
Cuisine: French
Ingredients: 60 ml milk; a small bunch of white grapes; 1 fresh foie gras (foie gras cru), about 320 g; 2 tbsp unsalted butter; 2 eggs; 2 tsp sugar; 2 tbsp Grand Marnier; 8 x 2 cm-thick slices of brioche

Preparation info

Serves
8
as a starter

Difficulty
Easy

Appears in

A Table in the Tarn

By Orlando Murrin

Published 2008

About

Foie gras means simply fattened liver. In our region it can come from duck (all year round) or goose (short season at the end of the year). It is so rich that in escalope form it needs only short cooking over high heat.

Ingredients

1 fresh foie gras (foie gras cru), about 320 g
a small bunch of white grapes

Europe
France
Starter
Mediterranean

Method

I have long been an opponent of industrial foie gras, usually from Eastern Europe, but having visited farms in south-west France and read up on the subject, I believe eating artisan-produced foie gras is no crueller than eating other poultry or meat. I would much rather be re-born as a duck for fattening than, say, a chicken (even free-range). Our foie gras comes exclusivel