This delightful recipe of seared fresh Foie Gras is made with Old Grand Marnier liqueur.  The sauce also goes well with grilled quails or squabs.

Make the Grand Marnier sauce: Place the sugar, red wine vinegar and Grand Marnier into a non-reactive saucepan. Heat over medium heat until the reduction starts to caramelize. Deglaze with red wine, and let reduce by half; then, add the veal stock and reduce the sauce again by half. When well reduced, dissolve cornstarch with the cold water, and incorporate to the sauce. Taste and season the sauce with salt and pepper.

Make the dressing: Place salt and pepper into a bowl, whisk in red wine vinegar and sunflower oil. Toss in washed salad at last minute. Divide the salad onto 2 plates and set aside while sautéing Foie Gras. Cut the apple julienne and sprinkle on top of the salad.

Cook the Foie Gras: Heat a medium sauté pan over high heat until very hot without any fat. Season the Foie Gras with salt and pepper and dredge the slices in the flour. Using a long metal spatula, place slices of Foie Gras in a hot pan,. Sauté until browned on one side, then flip over and cook on the other side until nicely browned. Be careful not to splash hot fat, or catch the fat on fire. Cook the Foie Gras for a maximum of two minutes on each side.

Serve: Ladle some sauce around the salad and, using the long spatula, place each slice on a clean towel to absorb any excess fat before placing on the sauce. Serve 2 slices by plate. Serve immediately as Foie Gras is best eaten while hot right out of the pan.