Ingredients

- 400 g of duck Foie Gras
- 100 g raspberry
- 40 g sugar
- 10 cl vinegar from xérès
- Guérande salt, freshly ground pepper

 

Raspberry caramel

Mix the sugar and a splash of water in a sauce pan.
Heat it to obtain a caramel and then deglaze it with Xérès vinegar.
Add the raspberry and sieve it.
Reduce to obtain the correct consistency.

Duck Foie gras

Slice the Foie Gras into escalope of 100 g per person.
Season the Foie Gras with salt and pepper.
Heat a heavy non-stick pan over medium-high heat for approximately 5 minutes and
sear the Foie Gras slices for about 30 to 40 seconds each side, seasoned side down first.
Remove to a warmed platter lined with paper towels to drain.

 

Presentation
Decorate the plate with the raspberry caramel and dispose the slices of duck Foie Gras.
Season with salt flower of Guérande and cracked black pepper.