1 shallot, finely chopped

3 tablespoons (45 ml) butter

1 teaspoon (5 ml) honey

1/2 cup (125 ml) Beaumes-de-Venise Muscat

1 2/3 cup (400 ml) brown duck stock or other poultry stock

• 1 cup (250 ml) Muscat Grapes, halved and seeded or
• Green grapes, halved and seeded

In a skillet, brown the shallots in 15 ml (1 tablespoon) of butter.

Add the honey and cook for 1 minute. Deglaze with the Muscat and reduce until almost dry. Add the duck stock and simmer gently until the sauce has reduced by half or it starts to become syrupy.

Add the grapes and cook for 2 minutes. Remove from the heat and whisk in the remaining butter. Season with salt and pepper, as needed. Keep the sauce warm.

Heat a skillet over high heat. Dust the foie gras with flour, then sear for about 1 minute on each side - no more, because it will melt. – Season with salt and pepper.

Spoon the sauce over and serve immediately on warm plates, if possible.

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