No matter the controversy in how it is produced, foie gras will always be a delectable staple in many fine dining restaurants. Chef Helene Darroze’s recipe of grilled foie gras plays with extremes but cleverly balances out the aggressive flavors of the foie gras and roasted fruits to achieve a pleasantly harmonious dish. Roasted fruits make a sweet and tangy contrast to the rich and velvety grilled foie gras creating an extraordinary appetizer that electrifies the taste buds and titillates the senses. A port wine sauce accompanies well this recipe.
- 1 goose liver (foie gras) lobe (1.1 lbs.)
- 2 figs
- 1 Royal Gala apple
- 1 Granny Smith apple
- 1 pear
- 1 bunch of red grapes (Muscat type)
- 1 cup red port wine
- ½ teaspoon duck grease
- fleur de sel sea salt
- Cut a slice of foie gras, about 2/5 of an inch in thickness.
- Cut the figs in half, while the rest of the fruits into quarters. Break off little branches of 4 to 5 grapes.
- To create the sauce, reduce the port wine by ¾. The outcome should be syrupy.
- Grill the foie gras on a wood fire. While doing so, cook the fruits in duck grease; starting with the apples and the pear, which take the most time to cook. When they are browned, add the figs and grapes. Remove the fruits once they are nicely colored.
- Pour some port sauce on the bottom of a plate. Arrange roasted fruits on one side of the plate. Arrange the grilled foie gras on the other side. Season with a pinch of extra-fine salt.