Difficulty:[usr 3]
Disgorge, wipe, denervate the lobes well without damaging them. Be careful to remove the gall. Slice 5 mm thick slices diagonally.
Peel and seed the grapes. Soak them in the barsac with the sugar.
Season each side of the foie gras cutlets with salt and pepper. Put a pan on high heat. Throw the dry cutlets into the very hot pan. Cook for one minute on each side. Then put on a more moderate heat and finish cooking, leaving another 2 minutes on each side (be careful, the liver must be hot to the core. Pat dry with a clean cloth. Keep warm.
Drain the grapes. Put 2 knobs of butter in a skillet. Grab the grapes. Wet in barsac. Add the water. Reduce by half, then add the cream. Pepper.
Arrange the cutlets on warm plates. Finish the sauce by adding the remaining butter and gently winnowing. Salt in moderation, taste, coat.
My advice:Personally, I prefer to arrange the grapes and their sauce next to the slices of foie gras, leaving it up to the guest to make the combination.
Joëlle's point of view:mashed apples are the perfect accompaniment to this princely dish.
Suggested wine:Lafaurie-Peyraguet, Doisy-Dane or Château Coutet.
