Yield: 4 servings
Season: summer

Stuffing

• 1 lobe of duck foie gras
• 2 pears, peeled, seeded and quartered
• 2 Royal Gala apples, peeled, seeded and quartered
• 2 figs, quartered
• 4 small bunches white grapes (5-6 grapes per bunch)
• 4 small bunches red grapes (5-6 grapes per bunch)
• 1.8 ounces duck fat
• 0.7 ounces sugar
• Guérande salt (fleur du sel) and ground black pepper

Sauce

• 1½ cups Porto wine

Cut the foie gras lobe into 4 escalopes. Refrigerate

Peel the grapes without detaching them from the bunch. In a sauté pan, melt the duck fat and sauté the apples and pears. Add grape bunches and the figs. Delicately stir while it cooks. The fruit juices will caramelize. Sprinkle the sugar on top at the last moment.

Gently cook the Porto wine; let reduce until ¾ of a syrupy liquid remains. Season the foie gras escalopes with salt and pepper. Grill them in wood fire for 4 to 5 minutes on each side. Once the foie gras is cooked, place the escalopes on an absorbent paper or cloth.

To serve, at the top of each plate, place the roasted fruit. On top of the fruit, place a foie gras escalope. Season the escalopes with a bit of salt and pepper. Pour some warm juice on top. Serve immediately.