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It is hard to imagine anything more luxurious than crispy, creamy sautéed foie gras with delicate green grapes. It is not difficult to do at all but be careful or you could end up with a puddle of expensive melted fat. I used Chasselas grapes, a very small, round, almost translucent grape from the Toulouse region, in southwest France, but you can use any green grape. This is an excellent main course for a special occasion or even a starter if you use smaller pieces per person. I made this as a main course and used about 115 g / 4 oz per person. Use a good Cognac or Armagnac but no need to open up the special reserve. Do be careful when you light the cognac to flambe it as it will produce very large flames. Switch off your extractor fan before igniting any alcohol. You may cut the crusts of the bread before toasting if you prefer but it is not essential. Do try to use a nice country-style bread if possible.

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Serves 4


1 small lobe of grade-A fresh foie gras, 1 pound / 450 g, deveined
Salt and freshly ground black pepper
1 tablespoon flour for dusting
2 tablespoons Cognac
1 cup green grapes
Toasted slices of bread


Slice the foie gras into 4 slices on the diagonal, about 115 g / 4 oz (2 cm / ¾”)
Season liberally with salt & pepper
Dust slices with flour
Heat a large, heavy bottomed skillet over high heat until hot but not smoking
Add the foie gras and grapes
Sear until nicely brown and crispy on the outside, about 45 to 60 seconds per side
Add the cognac and ignite it
Shake the skillet until the flame subsides
Cook 2 minutes more
Serve immediately with the toasted bread