

Ingredients
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1 teaspoon butter
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1 French Shallot minced
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1 cup cranberries
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1 tablespoon of brown sugar
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2 tablespoons raspberry vinegar (or red wine)
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1/2 cup of chicken broth
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4 slices duck foie gras 1 to 1 1/4 “(2.5 to 3 cm) thick
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Salt and Pepper

Preparation
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In a saucepan, melt the butter over low heat and cook the shallot for 3 minutes. Add the cranberries and brown sugar and continue cooking over medium heat for 3 minutes. Deglaze with the vinegar and stir again for 1 minute. Pour broth, salt and pepper. Simmer on low heat for 5 minutes.
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Keep warm.
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Season the Foie Gras with salt and pepper. Heat a nonstick skillet over high heat. When it is very hot, fry the foie gras for 1 minute, then turn it over and continue cooking over medium heat for 2 minutes.
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Add the sauce and warm gently for 1 minute. Serve immediately, with a touch of sea salt.