Poached Duck Foie Gras with Grape Chutney

• 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

1. Combine demiglace, Port, red wine, vanilla bean, and 2 teaspoons pepper in a 4-quart heavy saucepan.
2. Lightly crush grapes in a bowl with your hands and add to pan (including stems) with any juices.
3. Bring to a boil, then reduce heat and simmer, uncovered, 30 minutes.
4. Transfer to a bowl and discard grape stems (don't worry if some small stems remain attached).
5. Cool to room temperature, about 2 hours.
6. Sprinkle foie gras with kosher salt and remaining 2 teaspoons pepper and cook in dry cleaned saucepan over moderately low heat until bottom is pale golden (do not brown), about 2 minutes, then gently turn over with a large slotted spatula and cook 2 minutes more (again, do not brown).
7. Add cooled poaching liquid and simmer (do not boil) 6 minutes (foie gras will reach 125F on an instant-read thermometer).
8. Cool foie gras, uncovered, at room temperature in poaching liquid 30 minutes (foie gras will reach 140F during cooling); for USDA standards, return to a simmer, checking temperature every minute, until foie gras reaches 160F.
9. Chill, loosely covered, at least 2 days and up to 3.
10. Carefully transfer foie gras to a plate with slotted spatula and chill, covered.
11. Skim fat from poaching liquid, then pour liquid through a fine sieve into a large saucepan, discarding solids.
12. Boil liquid, stirring occasionally, until thickened, about 10 minutes (watch sauce carefully toward end of boiling; it scorches easily).
13. Cool sauce to room temperature.
14. Serve foie gras whole on a cutting board or platter.
15. Thinly slice, then sprinkle slices with sea salt and pepper.
16. Place a slice of foie gras on a piece of bread, then top with chutney and drizzle with sauce.

veal demiglace, tawny port, red wine, vanilla bean, cracked black pepper, red grapes, kosher salt, salt

Taken from www.epicurious.com/recipes/food/views/poached-duck-foie-gras-with-grape-chutney-105577 (may not work)