duck foie gras: raw, sautéed, with cocoa
At your butcher’s,
Select a raw duck foie gras,
Where available.
Allow approximately 150 g / 5 oz per person.
Keep in the refrigerator before
Slicing the foie gras with a heavy kitchen knife.
Scallop.
Place the slices on a regular baking sheet, and
Chill.
Wait at least 20 minutes.
Preheat a non-stick skillet.
Heat the oven to 100ºC / 200ºF.
Once the skillet is hot,
Sauté the foie gras scallops on each side for 2 to 3 minutes.
Transfer back to the baking sheet.
Place in the warm oven,
Heat switched off and door closed.
Deglaze the skillet
With half a glass of port wine.
Reduce.
Serve the scalloped foie gras on a plate,
With a slice of pain d’épices
( French gingerbread or spice bread,) on the side.
Nap the scalloped foie gras with the port-reduced sauce.
Lightly sprinkle the rim of the plate with bitter cocoa.
- The sliced foie gras can be flavored before cooking with
a touch of quatre épices, a flavor which lends itself wonderfully well
to port wine and bitter cocoa.
- In this case, the spice bread will taste better roasted, as the flavors will develop better:
Cut into slices, and bake at 150ºC / 300ºF for fifteen minutes or so.
- Even more divine of an appetizer would be
to pair this with pears poached in orange juice,
with orange peel, badian anise and cinnamon stick
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BASICS
APPETIZERS AND STARTERS
MAIN COURSES
SWEET AND SMOOTH
Atypical flavors for
a festive dinner, and
a little extravagance!
delicate 
Consider tackling this dish for 6 people at the most:
it is quite involved, and it can be expensive for a larger table.
➢ Duck foie gras, raw, 150 g / 5 oz per person;
➢ Half a glass of port wine;
➢ Pinch of quatre épices;
➢ Good pinch of bitter cocoa;
➢ Pain d’épices, or spice bread, on the side.