Foie Gras with Grapes

For the grape jelly, soak the gelatin in cold water. Caramelize the sugar in a pot, pour in the balsamic and port wine and continue to cook, forming a caramel. Pour in the grape juice and bring to a boil. Season with salt. Squeeze the gelatin well and dissolve in the hot liquid. Let the liquid cool slightly, then pour into 4 ramekins and refrigerate to set. Dilute leftover grape jelly base with some grape juice and red wine to make a sauce. Heat and set aside.

For the foie gras, peel the shallot and chop finely. Cut the liver into 2-3 cm (approximately 1 inch) sized pieces and sauté in butter with rosemary, thyme, and shallots on all sides. Pour in the port wine and Armagnac and reduce completely, then pour in the chicken stock. Bring to a boil, then reduce the heat and simmer briefly. Set aside to cool completely.

Soften the gelatin in cold water. remove the rosemary and thyme and puree the cooled liver with the remaining cooking liquid, and the cold cream. Season with orange zest, ginger, allspice, paprika, cinnamon, salt and pepper. Melt the dripping wet gelatin in a small saucepan over moderate heat and stir into the liver puree.

Fill the ramekins with half of the liver mixture, add some grapes and cover with the remaining foie gras. Smooth the surface, cover the mold with foil and refrigerate for at least 3 hours, until the mixture has solidified.