Foie gras c wine-caramel sauce and fruit

You will need
  • - 200 grams of foie gras (steaks);
  • - 100 ml of port wine;
  • - 4 strawberries, 4 Physalis;
  • - 300 grams of grapes;
  • - 1 tablespoon of sugar;
  • - 2 branches of red currant;
  • - black ground pepper, salt;
  • - 2 leaves of green basil;
  • - 40 ml of raspberry balsamic cream;
  • - rice flour (for breading foie gras);
  • - vegetable oil (for frying basil);
Preheat oven to 180 � C. Cook the sauce. Pick up 20 grapes, cut each berry in half. Make juice from the rest of the grapes.
Make a caramel. Pour the sugar into a small saucepan and heat over medium heat until it is completely melted. Caramel should have a light bronze color.
Gently pour the port, stir, bring the mixture to a boil and boil for 1-2 minutes until all the alcohol has evaporated. Pour in grape juice and boil over medium heat for another 4-5 minutes until thick.
Prepare 4 strawberries and 4 Physalis, cut each ingredient in half.In a slightly thickened sauce, add fruit (grapes, strawberries, currants, physalis) and warm it all together for 2-3 minutes. The sauce is ready.
Salt the foie gras steaks and season generously with freshly ground pepper. Roll them in flour, shaking off the excess. Heat a small frying pan well on fire and fry the foie gras on both sides. Place the foie gras in a heat-resistant dish and place in a preheated oven for 4-5 minutes.
Heat the oil in a small saucepan and fry the basil leaves. It is necessary to fry the leaves quickly, otherwise the leaf will crumble, and the color and taste will be terrible. Then spread the leaves on a paper towel to excess fat stack.
Place a portion of the berry sauce on a plate, place the foie gras on them, then distribute some berries again, pour the sauce on top. Sprinkle a little balsamic cream over the dish and decorate with basil chips.

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