Name: Poached Duck Foie Gras with Grape Chutney
Yield: Makes 6 servings
Ingredients: 2 cups veal demiglace or stock; 1 cup Tawny Port; 1 cup dry red wine such as Cabernet Sauvignon; 1 vanilla bean, halved lengthwise; 4 teaspoons cracked black pepper; 1 1/4 lb seedless red grapes (on stems); 1 (1-lb) piece raw Grade A duck foie gras at room temperature, cleaned and deveined; 1 tablespoon kosher salt; Accompaniments: sea salt, sliced country loaf, and grape chutney

Active time: 25 min Start to finish: 2 1/2 days

The USDA recommends cooking foie gras to an internal temperature of 160°F to be sure any harmful bacteria are killed. Though we prefer the results of chef Laurent Manrique's French method, we've included both options in the procedure.

Recipe notes

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