Perch yourself on the lap of luxury with this Foie Gras from Pascal Aussignac
1. To prepare the foie gras, pour the Guignolet into a saucepan, set it alight, leave for a few seconds, then extinguish the flames and leave to cool.
2. Pour the liquid over the foie gras and marinate for 3 hours.
3. Heat a non-stick frying pan and add the foie gras without additional fat. Pan-fry it on both sides for approximately 5 minutes or until golden. Once cooked, season lightly with salt and pepper.
4. To prepare the cherries, pour the vinegar, 50ml water and the grape seed oil into a saucepan. Bring to the boil and add the cherries. Simmer for a few seconds.
5. To serve, slice the duck foie gras thinly and arrange on six plates. Strain the cherries and add them.
6. Sprinkle with freshly ground black pepper before serving.
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Recipe © courtesy of Pascal Aussignac at Club Gascon
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