People have been nuts about foie gras, which means fat liver, since antiquity. In this preparation, the tartness of the grapes offsets the richness of the liver.
- 2 cups good-quality sauternes
- 1 1⁄2–2 lb. fresh duck foie gras, room temperature
- Salt and freshly ground black pepper
- 1⁄4 tsp. freshly grated nutmeg
- 1 clove garlic, crushed and peeled
- 1 tbsp. ruby port
- 1⁄4 cups Chicken Stock
- 1 1⁄2 tsp. sugar
- 1 tbsp. bread crumbs
- 2 cups large green grapes, halved and seeded
- Reduce sauternes in a medium saucepan over medium heat for about 30 minutes, to about 1⁄2 cup.
- Separate the lobes of foie gras, removing any visible membrane or green parts. Rinse under cool water. Season with salt, pepper, and nutmeg.
- Preheat oven to 400°. Rub a large cast-iron skillet with garlic clove, then sear foie gras over high heat until nicely browned and crisp on the outside. Remove foie gras and set aside; pour off fat, reserving it for another use.
- Deglaze skillet with port, stock, and reduced sauternes; add sugar, bread crumbs, grapes, and salt and pepper to taste. Cook over high heat 3 minutes. Return foie gras to skillet and place in oven 10–12 minutes, till interior is pinkish beige or reaches 120° on a meat thermometer. Serve thinly sliced, with sauce and grapes spooned over top.