Difficulty:[usr 3]
Denerve the foie gras. Part the lobes, gently pull out the larger vein with a small sharp knife. Remove all traces of gall.
Slice the livers into 1 cm thick cutlets, salt and pepper on each side. Cover with cling film, keep them cold for about 4 hours.
Stem the grapes. Brown them in 1 tbsp of duck fat. Dissolve the cornstarch with the Armagnac, add it to the grapes, mix well, let the sauce thicken over medium heat, stirring constantly. Salt, pepper. Book.
Peel the apples and quarter them, core them. In a skillet, heat the rest of the duck fat. Add the apples. Cook over medium heat until golden brown, turning occasionally. A little before the end of cooking, add the sugar and let caramelize.
Sear the foie gras escalopes for 1 minute on each side in the pan. Reheat the grapes and apples.
Arrange the foie gras cutlets with the fruit.
For the success of this dish, prefer Italian or California grapes with large grains, but without seeds.
