Foie Gras with Grapes

Technical stages for Foie Gras with Grapes :

• Wash and separate the raisins. Peel and seed them with a needle or toothpick.
• Let them macerate overnight in the fridge with armagnac.
• Trim the foie gras. Separate the lobes.
• Make an incision in the lobes and remove the bloody parts with the tip of an office knife (blood vessels spots, etc...).
• Be careful not to mess up the integrity of the liver when doing this. Repeat with all livers.
• Rub the livers with a mix of salt, pepper and sugar. Cover with a cloth and macerate overnight in the fridge.
• Mince the carrots and onions and put them in a large pot with the goose fat.
• Put the livers on those vegetables and cover with greased baking paper. Bake in warm oven (200°C or 392°F) for 25 minutes.
• When finished, remove the livers and keep them warm on the side.
• Remove the fat from the pot and add the grape marinade. Reduce to half of its original volume over medium heat. Pass through a chinois.
• Put back in the pot, add the grapes and season if needed.
• Before serving, slice the livers and coat with warm grape sauce.