Add the sweet wine and let it boil until its texture becomes like molasses.
For the foie, it is important that it is at room temperature before being cooked. Heat a frying pan over a high heat and add the pieces of foie. Cook them until the inside is warm and the outside is golden. Around 30 seconds on each side should be enough depending on the thickness you cut them to.
Add a tablespoon of the sweet wine sauce to the plate, place a piece of foie on top and decorate with the Añana sea salt flakes.
Thanks to the characteristic climate of the valleys, the grape has developed some ideal quali-ties for producing a very high-quality sparkling wine. Its distinctive acidity and refreshing bub-bles produced by the second fermentation in the bottle are perfect for accompanying recipes with a high fat content.