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The Caterer

Grilled foie gras with grapes by Pascal Aussignac

11 September 2006
Grilled foie gras with grapes by Pascal Aussignac

INGREDIENTS

(serves four)

10 banana shallots
50ml water
1tbs runny honey
100g black seedless grapes
Wholegrain bread, thinly sliced
8 x 50g slices extra-fine foie gras (goose liver)
Fleur de sel and freshly ground black pepper to season

METHOD

Peel and slice finely the shallots. Cook in water over a low heat until soft. Add the honey at the end of cooking time.

Wash grapes and cut in half. Toast the bread in the oven. Cook the goose liver slices on a hot grill pan, being sure not to overcook (30 seconds per side). Season. Add the grapes at the last moment. Serve on a large plate or slate.

Pascal Aussignac

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