Duck Foie Gras Sauteed in Verjus

Serves 4

Ingredients

• 1 Duck foie gras, 1.5 lbs (buy online)
• 1 tablespoon of flour
• 1/2 cup of “verjus” (juice of unfermented white grape)
• 1/2 cup of “fond brun” (A rich, brown stock. See recipe below.)
• 2 teaspoons of salt
• 1/2 teaspoon of freshly ground pepper
• 1 teaspoon of rendered duck fat or foie gras fat
• 1/2 lbs of peeled white grapes or gooseberries for garnish

Instructions

First devein the foie gras and slice it into 8 pieces, each piece should be 3/4 inch thick. Lightly flour the 8 slices on each side.

Heat the fat in a frying pan and cook the foie gras slices for 1-2 minutes on each side to obtain a golden color. Do not overcook. Keep the foie gras warm between two heated plates.

Heat the fat extracted from the foie gras itself, pour in the “verjus,” scrape the bottom of the pan with a wooden spoon and cook until it is reduced by half. Pour in the "fond brun" and let it cook for another 1 or 2 minutes.

Place 2 slices on each plate, pour the sauce on top of the slices and garnish with the grapes or gooseberries. Serve immediately.

Fond Brun Recipe

First, roast about 3 pounds of beef or veal bones in oven at 450°F for 40 minutes. Halfway through the cooking time add 1 onion cut into 4 pieces, 2 sliced carrots and a sliced celery branch.

Pour the mixture in a clean sauce pan. Add 8 pints of water, 2 tablespoons of tomato paste, 1 bouquet garni and 6 pepper corns. Let it simmer for 3 to 4 hours, skimming often.

Strain the mixture many times, while pressing the mixture in order to retrieve the juice and refrigerate. Remove the solid grease from the top.

This makes 4 pints of fond brun.