Foie Gras Sautéed with Green Grapes

Name: Foie Gras Sautéed with Green Grapes (Les Escalopes de Foie Gras aux Grappes de Raisin Blanc)
Yield: Serves 4 as a First Course or 2 as a Light Dinner
Cuisine: France
Ingredients: ⅔ cup sweet white wine, such as late-harvest Riesling; 1 cup seedless green grapes, washed and peeled; ½ teaspoon freshly crushed black peppercorns; ¾ cup poultry stock; 1 tablespoon verjus or Banyuls or sherry vinegar, or more to taste; 1 tablespoon verjus or Banyuls or sherry vinegar, or more to taste; 1 tablespoon verjus or Banyuls or sherry vinegar, or more to taste; 1 tablespoon verjus or Banyuls or sherry vinegar, or more to taste; 1 tablespoon rendered duck fat or butter; 1 tablespoon rendered duck fat or butter; 1 tablespoon duck fat (optional); Fleur de sel; 1 small lobe of fresh A quality duck foie gras, 7 to 9 ounces (see Mail Order Sources); Instant flour, such as Wondra (optional); Freshly ground pepper; Pinch of sugar (optional); 1½ tablespoons heavy cream; Fine sea salt

Les Escalopes de Foie Gras aux Grappes de Raisin Blanc

Preparation info

Serves
4
as a First Course or 2 as a Light Dinner

Difficulty
Medium

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

In this classic recipe, the buttery rich flavor of the foie gras pairs beautifully with the astringent taste of the tart grape sauce. If your grapes are too sweet, add a few extra drops of verjus or vinegar to reestablish the proper harmony. When you sauté slices of foie gras, you have complete control over its cooking: a quick sear in a hot pan, simple degreasing, followed by deglazing with a little bit of vinegar to restore the proper balance of flavors.

Sautéing can be tri

Ingredients

Europe
France
Main course

Ingredients

Method