Duck livers with prunes Jeanne style

• 550 g raw duck livers
• 500 g prunes
• 1 glass of white wine
• 1 small pot of fresh cream
• 1 sprig tarragon
• 1 knob of butter
• 1 tablespoon of oil
• 1 liqueur glass of Armagnac
• Salt and Pepper

The day before, soak the prunes in cold water.

Drain the prunes, put them in a pan with a little water and a glass of white wine.

Leave to cook on a low heat for about 15 minutes.

In the meantime, slice the livers into 1 cm thick slices and season one side with salt and pepper.

Heat the frying pan and brown the foie gras escalopes on both sides so that the outside is crispy and the inside is soft.

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Once cooked, remove the cutlets and keep them warm.

Remove the fat from the pan and add the prunes and their cooking juices, which you should reduce by half.

Stir well and add a good spoonful of fresh cream and the equivalent of a liqueur glass of Armagnac to the sauce.

Leave to simmer for a few more moments on a low heat and finely chop a few tarragon leaves over the mixture.

Arrange your Foie Gras cutlets in a large shallow dish and cover with the sauce and prunes.

Serve hot.