Foie gras with plums

Ingredients:

• 2 tablespoons butter
• 2 tbsp. l. brown sugar
• 1/4 cup balsamic vinegar
• 5 plums, thinly sliced
• 450–600 g of duck liver foie gras

Preparation:

1. Heat a frying pan over medium heat, add the butter and sugar, and cook until caramelized. Add the vinegar and plums. Cook until the mixture thickens slightly. Set aside. Heat another frying pan over high heat, slice the foie gras into 0.5 cm thick slices, season with salt and pepper. Add to the pan and fry for 1.5 minutes on each side. Transfer the cooked liver to a plate lined with paper towels to drain excess fat. Divide the plums among plates, top with the foie gras, drizzle with caramel sauce, and serve.