Posted: Jan 11, 2011 9:50 am
Foie gras is quite tasty. My favorite part of the duck is the breast and a good way to cook it is to sear it in a skillet fat down (I like it rare) and carefully remove the fat every minute or so to reuse in a reduction sauce. The reduction is made first by cooking chopped scallops (lots) then a half bottle of red wine or so, raspberry jam, fresh raspberries, duck fat and reduce it down until its pretty thick (about 30 mins). Then take the sauce and poor it onto the breast.