This my varient of what is a pretty classic French cooking, it's my wife's favorit so I often cook if for her birthday or for christmas. You can find foie gras on the interweb (as they call it in Cornwall) .
Duck breasts with foie gras sauce and red fruits (for 2)
· 2 duck breasts
· 1 slice of foie gras
· 200g of berries (blueberries, raspberries or walls)
· 200g red grapes
· 100ml red wine
· 100ml water
Wash fruits and place in a sauce pan with the red wine, foie gras, water, salt and pepper, leave to reduce, the sauce needs to be slightly sticky. Strain the sauce through a sieve.
Put the breasts in a frying pan over a high heat to brown and starting with the fatty side for 3min each side. Then place on the fat side, reduce to medium heat and cook 5-7 minutes depending on size. Season at the end of cooking and let stand in a dish 10 minutes before cutting.
Cut the breasts into 5mm slices and serve with the sauce.
Very good with simple baked potatoes, cut into 2 and topped with sauce presentation on a plate.
Also excellent with fresh gnocchi.
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