 | | Directions |
- To make the sauce, mix stock, wine and herbs and boil down to about 1/2 cup. Set aside. This can be done a day or two ahead and refrigerated, if you wish.
- To sauté the grapes, melt butter in a heavy skillet, add grapes, and sprinkle with sugar. Cook 2 minutes, then add vinegar and cook down to syrup. Add sauce and again cook down to a syrup. Remove to a small container and keep warm.
- Clean skillet and reheat until very hot. While skillet heats, salt and pepper the foie gras slices generously. Cook slices 30 - 40 seconds per side. Remove to warmed plates, spoon grape sauce over, and serve immediately.
- TIP: save any yellow fat that is left in the skillet after cooking the foie gras. Use it to fry potatoes or on toast.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 10
|  | | Ingredients | | - | | 1 fois gras, about 1 1/2 lbs, sliced about 1/2 inch thick. |
| - | | 2 cups chicken stock, of good quality and low in sodium |
| - | | 1/2 cup dry wine |
| - | | 1 teaspoon dried oregano, savory, or thyme, finely pulverized |
| - | | 1 tablespoon butter |
| - | | 2 cups seedless grapes |
| - | | 1 tablespoon sugar |
| - | | 1/2 cup good quality wine vinegar |
| - | | salt and pepper |
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