Serves 2

1 small lobe of grade-A fresh foie gras, about 10 ounces,
   rinsed and deveined
½ teaspoon Kosher salt
¼ teaspoon freshly ground white pepper
1 tablespoon instant granulated flour, such as Wondra
1 tablespoon unsalted butter
1 tablespoon red wine vinegar
1 ½ cups veal or duck demiglace or strongly flavored stock,
   reduced to ½ cup
3 tablespoons heavy cream
2/3 cup seedless green grapes, preferably peeled

1. Slice foie gras into 6 slices. Season slices liberally with half the salt and pepper on both sides. Dredge slices in instant flour. Dust off excess.

2. In a large, heavy-bottomed skillet, melt the butter. When the foam subsides, add the slices of foie gras and cook, turning once, for 30 seconds on each side. Remove foie gras and drain on paper towels.

3. Pour off the fat from the skillet. Add vinegar and demigalce and bring to a boil over high heat, scraping up any browned bits from the bottom of the pan. Add the heavy cream and grapes and boil to thicken slightly. Season with the remaining salt and pepper.

4. To serve, arrange the slices of foie gras on individual heated plates and spoon the sauce and grapes over the liver. Serve at once.

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