Ingredients

• 1 tablespoon rendered duck fat
• 40 seedless green grapes, peeled if you have time
• 1 tablespoon sugar
• 1/2 cup fine red wine or balsamic vinegar
• 1/4 cup duck and veal demi-glace
• 1 whole Grade A foie gras, about 1 1/2 pounds, cleaned and cut into 3/4-inch slices
• Salt and pepper, to taste

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Instructions

1. Heat a heavy skillet over high heat until hot. Add duck fat to pan, then add grapes and sprinkle sugar over them. Allow grapes to caramelize a little, then add vinegar and reduce by half. Add demi-glace and let reduce again, until sauce is thick enough to coat grapes. Keep warm. Sprinkle foie gras with salt and pepper. When pan is very hot and almost smoking, put in foie gras slices and cook for 30 seconds on each side. Remove form pan, place on paper towels. Serve slices of foie gras on warmed plates with grapes and sauce poured over them.;