Foie Gras Torchon with Sour Cherry Reduction

Ingredients

• Whole duck foie gras torchon (buy online) or Block of duck foie gras (buy online)
• 16 slices of brioche bread
• 1 ¼ cup red wine
• 1 cup duck or chicken stock
• 1/4 cup sour cherries
• Salt and cracked pepper
• 1 teaspoon cold unsalted butter

Instructions

For the sauce, cook the wine over medium heat until reduced to 1/8 cup. Add the stock and reduce to 1/2 cup. Add the sour cherries and some cracked pepper and simmer for 2 – 3 minutes. Remove from heat and let cool.

Remove crusts and cut brioche bread to desired size and shape. Toast until golden in a 350°F oven. Slice the foie gras with a hot knife. Place a portion of foie gras torchon on each piece of toast. Top with a small mound of sour cherry reduction.

Note: The sour cherry sauce may be serve with almost any foie gras product.