INGREDIENTS FOR 8 PERSONS
Time preparation : 30 minutes
- Prepare the foie gras sauce. Remove the excess fat. Cut the foie gras into pieces.
- Place the pieces of foie gras in a saucepan with the liquid cream. Season with a pinch of salt and a few turns of freshly ground pepper. Heat over very low heat, stirring constantly with a small whisk, until the foie gras melts completely. If you have a few pieces left, you can mix everything to have a smooth sauce. Be careful not to boil the sauce at risk that it "slices" (that is to say that the fat separates from the rest of the sauce). Reserve the sauce in a simmering bain-marie while you cook the meat.
- Make diamond-shaped cuts on the skin of the breasts. Salt and pepper the skin and rub so that the seasoning infuses into the meat.
- Place the breasts in a panfry (skin side) and cook on low heat until the skin is golden brown (allow about 8 to 10 minutes). Remove the fat as and when.
- Season the other side of the duck breasts, turn them over and cook for 1 minute. Finish cooking in a preheated 190 ° C oven for 4 to 5 minutes. Take the duck breasts out of the oven, wrap them in aluminum foil and let them sit for 15 min.
- When serving, add the cognac to your foie gras sauce, and adjust the seasoning if necessary.
- Cut your duck breasts in slices (or in 2 in length), put them on the plates, sprinkle with a drizzle of sauce and place the rest of the sauce in a gravy boat (or small individual ramekins) so that everyone can help by oneself. Serve with steamed cooked vegetables (asparagus, green beans or carrots) or new sauteed potatoes.