Foie Gras with wine reduction

foie gras

Ingredients

  • Foie Gras
  • Toasted wholemeal bread
  • one pear
  • red wine
  • sugar

 

Method

  1. Poach the pear in red wine using this recipe.
  2. Reduce the juice until thickened.
  3. Toast the wholemeal bread and dry to a crisp in a low oven.
  4. Place a piece of toast on a plate, and on top foie gras.
  5. A quarter of a pear.
  6. Decorate with the pear juice.

This is my version of a plate I had in La Reserve in Rennes.  A really good and traditional French Restaurant.  Don't expect steak and frites.  You will not find them on the menu.