SOUTHWEST DUCK BREAST, FOIE GRAS SAUCE
Here is a very simple recipe to prepare for a pleasant meal with friends over a bottle of Saint-Emilion wine.
2 beautiful Southwest IGP duck breasts
Salt and pepper
FOR THE FOIE GRAS SAUCE:
40 cl of red wine
80 g of foie gras
4 tablespoons balsamic vinegar
20 g butter
1 teaspoon sugar
- Cut the foie gras into small cubes. Keep aside.
- In a saucepan, fry the finely chopped shallots in butter. Add the sugar and let them caramelize slightly.
- Pour the balsamic vinegar and let reduce. Season.
- Add the wine and bring to boil. Continue to cook over low heat until the wine has reduced to three quarters. Meanwhile, score the duckbreasts skin side with a knife.
- In a hot pan, place the duck breasts skin side.
- Cook for 5 minutes over high heat. Pour off excess melted fat and cook the flesh side for a few minutes, depending on your preference, rare or medium.
- Return to the preparation of the sauce. Add the diced foie gras. Whisk vigorosly.
- Once the duck breasts are cooked, cut into thin cutlets and serve immediately with the sauce separately.