Balsamic reduction and foie gras

Ingredients

• 1 cup of balsamic vinegar
• ¼ cup of brown sugar

Directions

1. Pour the vinegar into a small saucepan and bring to a boil.
2. Reduce to a simmer and cook for about 15 minutes or until thickened.
3. Set aside.

This can be made up to a week in advance.

Assemble:

• 4 three ounce slices of foie gras
• Salt and pepper

1. Lightly season both sides and score one side of the foie gras in a criss cross pattern for presentation purposes.
2. To assemble heat a Teflon pan till very hot.
3. Place the foie gras in the pan with the scored side down, and sear until brown for approximately 30 seconds and flip over and brown the other side, and remove from pan.
4. Note that the foie gras will release a lot of fat and it is important not to over cook it, but rather to just warm through.
5. Place a roesti on each of the serving dishes and top with a slice of foie gras.
6. Garnish the plate with a couple spoons of the compote and a drizzle of the balsamic reduction.