Egrappez le raisin et lavez les grains. Coupez le foie en tranches épaisses et régulières. Salez et poivrez les tranches.
Faites chauffer la graisse de canard dans une poêle. Quand elle est bien chaude, posez délicatement les tranches de foie gras dans la poêle et laissez les blondir 30 seconds sur chaque face.
Egouttez et réservez.
Jetez la graisse de cuisson et versez le muscat dans la poêle. Faites réduire 3 minutes à feu vif puis mettre les grains de raisin et baissez le feu.
Lorsque la sauce est sirupeuse, réchauffez les tranches de foie dans la poêle pendant une minute.
Servez dans des assiettes chaudes: le foie au milieu, les raisins à coté et la sauce dessus. Donnez un tour de moulin à poivre au dernier moment dessus.
Servez avec des toasts de pain grillé.
Notes
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