Hot foie Gras with grapes

1 PCs goose liver (600-700 g)

1 orange juice

10 grapes

salt and pepper to taste

Cut liver slices with a thickness of 1-1,5 cm, salt and pepper. Heat a pan, sprinkle it with salt and brush with olive oil and lard. Put the slices of liver, turn after 5 seconds 4-5 times and place on a plate. Clean grapes from seed, put in a pan, pour the orange juice and heat, stirring, about 30 seconds. Pour foie Gras with grape-orange sauce and garnish with Basil, parsley or mint.