Foie gras with cracked cardamom and Calvados

Preparation time is nil.

Ease of preparation is easy.

Yield: 2 servings

Ingredients

• 2 escalopes foie gras (3 ounces each)
• 1 teaspoon oil
• 2 teaspoons butter
• 1 teaspoon calvados
• 8 pods cardamom, slightly crushed
• 2 teaspoons maple syrup

Directions

1. In a very hot frying pan, sear foie gras in oil (maximum 30 seconds). Reserve and keep warm.
2. Melt butter in pan and deglaze with Calvados.
3. Add cardamom and maple syrup.
4. Bring to a quick boil.
5. Drizzle over foie gras and serve immediately.

(Can also be served over blanched spinach, Swiss chard, etc.)