Pan-Seared Duck Liver with Clementines and Sweet Wine (French Foie Gras Poêlé aux Clémentines)

This elegant and refined recipe worthy of a real chef will delight your guests for a festive meal. Fried foie gras is served with clementines, honey, white wine and poultry stock, some fresh fruits and marjoram leaves. Foie gras, which means "fatty liver" is one of the world's great culinary delicacies. The flavour and texture are virtually impossible to describe. This extremely expensive product was once only produced in Europe, but there are now several great North American sources for foie gras. Searing fresh foie gras in a skillet is the simplest, and arguably the best, way to appreciate the delicacy.

1 lb block raw duck foie gras (500 g)
5 Corsican clementines, freshly squeezed
2 Corsican clementines, qtered
2 Tbsp. pure honey
white banyuls (sweet wine) (50 mL)
chicken stock (100 mL)

Garnish:
1 handful raspberries
1 handful blackberries
2 sprigs marjoram

Caramelize the honey in a saucepan. Add citrus juice and banuyls.

Let reduce 5 minutes, add the chicken stock, let reduce again to obtain a sauce. Add the quarters of 2 clementines in the sauce, keep it warm.

Cut the block of foie gras into four thick slices, salt and pepper. Heat a frying pan on high heat.

Put the slices of foie gras in in the pan, cook for 3 minutes on each side, transfer to paper towels.

Place the hot foie gras on a serving plate, top with sauce and clementines. Decorate with marjoram leaves, some blackberries, raspberries and clementine wedges.

Serve immediately.

Makes 4 servings.