Duck foie gras, roasted with a chutney of pears, among others.
Shopping, serves 4: 400 g fresh foie gras/raw, 200 g pears, 30 g apple, 60 g tomatoes, 30 g onion, 30 g dried sultanas, 8 g ginger, 75 g sugar, 75 g white vinegar, a coffee teaspoon of salt, an orange, 1/2 coffee teaspoon of cinnamon, nutmeg and cayenne pepper, saffron, honey, red wine vinegar and 4 roasted bread slices.
Method: peel the pears and cut them into small pieces (set aside for later). Grate the apple and finely chop the onion. Start with the onions in a pan over low heat in butter/oil. Use the orange peel to cut thin julienne strips and squeeze the orange. Cut the ginger into small pieces. Add the sultanas, the tomato, the apple, the cinnamon, salt, saffron, nutmeg, cayenne, saffron and sugar, but not the pears.
Simmer gently and stir regularly, add the pears after an hour and cook for another 40 minutes or so. Toast the bread slices lightly brown in a frying pan with olive oil. Slice the foie gras into pieces of about 100 g and lay them on tin foil to gently flatten them. In a hot pan with a little oil, brown the foie gras for 3 minutes per side with some sea salt and pepper. To the fat in the pan add 2 tablespoons of honey and a splash of red wine vinegar, and stir well until it thickens a little. Lay the bread on a plate and on top of that the foie gras with the chutney and the sauce.
Serve a sweet white wine with this, e.g. Saint-Croix-du-Mont, or, a touch too sweet, a Monbazillac.