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Ingredients:

• 2 slices of fresh duck foie gras (ready to cook), 100g each
• 1 ripe pear, peeled and cut in 5 mm thick slices
• Salt and freshly ground black pepper
• 1 Tbs butter
• 2 Tbs brown sugar
• 2 Tbs Xérès vinegar
• 90 ml cider (or more as you may indulge while cooking!)
• Nut bread baguette

Methods:

• Salt and peper both sides of the foie gras slices and set aside at room temperature.
• As you sip a little cider while you cook, cut a squared pattern on the surface of the foie graswhich will make a beautiful design once cooked. 
• In saucepan on medium high heat, melt the butter then add the pears slices and brown sugar. 
• Cook until the pears are caramelized on both sides then place on two heated plates.
• On medium heat, cook the foie gras slices at least 15 to 30 seconds on each side or longer if you prefer them more cooked.
• Then place them on the bed of caramelized pear.
• Add the Xérès vinegar and the cider to the pan along with a fresh rosemary branch and cook until it reduces and thickens then pour over the foie gras. 

Presentation :

• Serve with a side salad of aragula to capture its delicious peppery taste and add a little of the sauce mixture to give it that extra flavour.
• For a final touch, which I consider the most important part of this dish, serve with a delicious nut baguette with its crunchy crust and soft golden bred on the inside.
• Bon appétit !!!!! 

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