A sauce with a balance of sweetness and acidity is the perfect complement to the taste of the foie gras. Tear the bread into pieces and jam it into a coffee mug or some other cup. Purée about 20 seedless green grapes with ½ cup sweet vermouth. Combine the duck confit and duck parts with the hog belly and bacon. Peaches, mango and pineapple all work well, but these are our favorites: Reduce 1/2 cup port and 1/2 cup balsamic vinegar by half, or to a syrupy consistency. D'Artagnan is confident our meats and prepared foods are the best tasting you'll find, which is why we back every purchase made at dartagnan.com with a 100% Satisfaction Guarantee. If you love foie gras, try our prepared versions of this decadent dish. Or, if preparing this dish as an entrée for more than four people, use our Hudson Valley Grade-A Duck Foie Gras Lobe, and slice the foie gras yourself. Sauté 3 minutes. Sear in a very hot, dry skillet for about 30 seconds on each side. D'Artagnan
Drizzle sauce over slices of sautéed foie gras. Toss the duck breast strips, garlic paste, 1/4 cup of the Madeira or port, fresh thyme, and bay leaf in a bowl. Cover and refrigerate for at least 2 hours or overnight. Foie gras is often cooked into a terrine or torchon or emulsified into a foie gras mousse, as we have done with our medallion of foie gras with black truffles. When pressing your hand into the mixture, the duck fat should come up a bit between your fingers. Taste and adjust balance of acid or sweet, adding a touch of vinegar for acid, a touch of sugar for sweetness. 1.