100ml balsamic vinegar
1 lobe fresh foie gras, about 400g
Salt and pepper
Farmhouse Preserves Redcurrant Jelly (with Port)

Boil the balsamic vinegar to reduce it by half, and then set aside to cool. Let the foie gras cool at room temperature for 20 minutes. Using a table knife, work your way through the soft flesh, pulling away the thick blood vessel that runs across both sides. Cut into six slices. Heat in a non-stick pan- no oil needed as there is enough fat in the livers already. Season whilst cooking for one minute of each side. The outside should look caramalised and the inside pink and creamy. Serve with the pan juices poured over and the balsamic vinegar trickled around. Accompany with Redcurrant jelly and brioche toast.

Our Redcurrant Jelly and Redcurrant Jelly with Port also go with other rich meats such as game.