For the foie gras
Take a pot and sauté the diced bacon, then add and braise the onion, the garlic and the thyme. Now pour the cream into it and season it with salt and pepper. Sear the goose liver slices in a separate pan until it is half ready, pour the furmint on it, then empty your pan into the pot and let the ingredients boil for a short while. When ready, take the pot off the stove, add butter to it and blend it until it’s smooth.

For the grape jam
Reduce about half a kilogram of grapes and approximately half a litre of orange juice to a thick consistency, you may even blend it, if you want, then pass the jam through a sieve to remove the seeds and skins.

Photos: @PixelTaster