Foie gras with sweet and sour berry sauce

Ingredients

• 220 g Goose liver, raw
• 100 g Blackberries, fresh
• 100 g Blueberries, raw
• 80 g Rapberries, raw
• 1 pcs Onion, chopped finely
• 2 tbsp Honey, raw
• 1 tsp Red wine vinegar
• 1 tsp Wine, muscat
• 1/2 tsp Salt, fresh ground
• 1/2 tsp Pepper, fresh ground

Method

1. If you have whole foie gras, separate the 2 lobes of the foie gras.
2. Cut each lobe in 2.5cm-thick slices. Season with pepper.
3. In a very hot pan, sear the slices of foie gras for a few minutes on each side until golden brown. Do not add any fat.
4. Remove the fat surplus from the pan, as it appears. Meanwhile, preheat oven to 200°C.
5. Transfer seared foie gras onto baking sheet and bake in the oven for 4-5 minutes; remove from the oven and keep warm.
6. Meanwhile, prepare berry sauce; heat oilve oil in sauce pan; add onions and cook for 4-5 minutes or until soft, over medium-high heat.
7. Add the honey, red wine vinegar, blueberries, blackberries, and raspberries. Mash berries with fork.
8. Deglaze with the muscadet wine, and stir well.
9. Remove the foie gras from the oven. Pour the liquid fat into the sauce pan, but do not mix.
10. Serve slices of foie gras into platter and drizzle with berry sauce.
11. Season with salt only before serving because adding salt to liver before cooking makes it harder.