Preparation of the recipe:
Melt the half butter with the caster sugar in a rack, caramelise, defreeze the raspberry vinegar, reduce by half, add the veal juice and bring it to the boil.
Preparation of the sauce:
Add the red berries, the blackcurrant liqueur, the cream and let reduce. Check the seasoning and at the last time, mix with the rest of butter. Keep warm.
Preparation of the foie gras:
Cook the escalopes of foie gras, season and put them on absorbent paper.
: Set up on a warm plate with sauce and décor. Place the sauce in the bottom, the escalopes in the centre and décor around