See the Recipe. Antoine Bootz

People have been nuts about foie gras, which means fat liver, since antiquity. In this preparation, the tartness of the grapes offsets the richness of the liver.

Foie Gras with Green Grapes Foie Gras with Green Grapes
The tartness of the grapes in this preparation offsets the richness of the liver.
Yield: serves 8


  • 2 cups good-quality sauternes
  • 1 1⁄2–2 lb. fresh duck foie gras, room temperature
  • Salt and freshly ground black pepper
  • 1⁄4 tsp. freshly grated nutmeg
  • 1 clove garlic, crushed and peeled
  • 1 tbsp. ruby port
  • 1⁄4 cups Chicken Stock
  • 1 1⁄2 tsp. sugar
  • 1 tbsp. bread crumbs
  • 2 cups large green grapes, halved and seeded


  1. Reduce sauternes in a medium saucepan over medium heat for about 30 minutes, to about 1⁄2 cup.
  2. Separate the lobes of foie gras, removing any visible membrane or green parts. Rinse under cool water. Season with salt, pepper, and nutmeg.
  3. Preheat oven to 400°. Rub a large cast-iron skillet with garlic clove, then sear foie gras over high heat until nicely browned and crisp on the outside. Remove foie gras and set aside; pour off fat, reserving it for another use.
  4. Deglaze skillet with port, stock, and reduced sauternes; add sugar, bread crumbs, grapes, and salt and pepper to taste. Cook over high heat 3 minutes. Return foie gras to skillet and place in oven 10–12 minutes, till interior is pinkish beige or reaches 120° on a meat thermometer. Serve thinly sliced, with sauce and grapes spooned over top.