Pan-fried foie gras with field berry sauce
Servings: 4 to 6
Preparation: 20 to 30 minutes
Cooking time: 10 to 15 minutes
1 fresh foie gras, Category A from Aux Champs d’Élisé
6 slices of brioche or egg bread
2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) duck fat from Aux Champs d’Élisé
2 cups (300 g) oyster mushrooms, thinly sliced
2 cups (300 g) Portobello mushrooms, thinly sliced
2 cups (300 g) button mushrooms, thinly sliced
1 tbsp (15 ml) olive oil
1 shallot, chopped
1 tsp (5 ml) honey
½ cup (125 ml) fortified rosé wine from Coteau St-Paul
1 cup (225 g) blueberries and raspberries
1 cup (250 ml) duck broth from Aux Champs d’Élisé
To taste salt and pepper
fleur de sel and pink pepper
1. Using a knife, cut slices of bread into squares, or circles if you have a cookie cutter.
2. In a pan, melt butter on medium-high and brown slices of bread on each side. Set aside.
3. In a pan, brown all mushrooms in duck fat on high for a few minutes. Add salt and pepper. Set aside and keep warm.
4. Use the hands to separate the foie gras into two lobes. Dip a knife in hot water and wipe dry. Cut each lobe of foie gras into 3-cm strips. Add salt and pepper.
5. Heat a pan on high (cast-iron is best; if not use a pan with a thick base to retain heat). When the pan is very hot, reduce heat and add slices of foie gras. Sear between 1 and 2 minutes. Remove excess fat and sear on other side, 2 minutes. Do not overcook, but brown well on each side (foie gras must be crusty on the outside and soft inside). Foie gras loses a lot of fat during cooking, which is normal. You can filter the fat, if not burned, and save it for future use).
6. Carefully deposit the slices of foie gras on a paper towel.
7. In a pot, sauté the shallot in olive oil on medium-high heat, 1 to 2 minutes.
8. Add honey and fortified wine, and reduce by half.
9. Add fruit and duck broth. Add salt and pepper, bring to boil and reduce heat. Simmer 30 to 40 minutes or until a creamy sauce is obtained.
10. Place a slice of bread on each plate. Garnish with mushrooms. Add one slice of foie gras per plate. Drizzle with sauce and top with a pinch of fleur de sel and a few pink peppercorns.