Seared Foie Gras with Cherry Gastrique

Yield: 4 servings

Preparation time is 20 minutes

Ingredients

• ½ cup pitted cherries (125 millilitres)
• ¼ cup cherry juice or cranberry juice (60 millilitres)
• 2 tablespoons red wine vinegar (30 millilitres)
• 3 tablespoons of granulated sugar (40 grams)
• 4 pieces foie gras about 2 ounces each (60 grams)
• 1 teaspoon of coarse salt (5 millilitres)
• 2 cups firmly packed cleaned arugula leaves

Directions

1. In a medium size stainless steel pot, combine the vinegar and sugar and cook over a low heat until the sugar has dissolved, about 2 minutes. Add the juice and cook over a low heat for10 minutes, add the pitted cherries and remove the pan from the heat.
2. Saute the arugula with 1 tablespoon of butter. Once it has wilted, take it off the heat and set it aside.
3. Season the foie gras with salt on both sides and sear it on both sides in a hot pan with a slick of olive oil for 40 seconds per side.
4. Divide the wilted arugula among 4 serving plates. Place the foie gras on top and drizzle the gastrique around.