Fuyu Persimmons With Foie Gras

1. 1

   Rinse foie gras, pat dry, and discard any tough membrane. Cut foie gras crosswise into 1/2-inch-thick slices. Cover and chill.

2. 2

   Trim off stems and bottom ends of persimmons. Cut each crosswise into 3 equal pieces. Lay a slice on each plate with a cluster of watercress sprigs.

3. 3

   In a 10- to 12-inch frying pan, mix demi-glace, madeira, vinegar, and cream. Boil over high heat, stirring often, until 2/3 cup, about 5 minutes. Put sauce in a small bowl; keep warm. Rinse and dry pan.

4. 4

   Lay bread slices, side by side, in a 10- by 15-inch pan. Broil about 6 inches from heat until toasted on both sides, about 3 minutes total. Keep toast warm.

5. 5

   Place frying pan over high heat; when very hot, add foie gras. Brown slices lightly, turning once, about 1 minute total (fat spatters, so partially cover pan). Take off heat.

6. 6

   Put toast on plates and top each slice with about 2 teaspoons of foie gras fat. Top equally with foie gras.

7. 7

   Drizzle warm sauce equally over foie gras. Season to taste with salt.

8. 8

   Nutritional analysis not including foie gras, which is approximately 98% fat.

* Per serving · 4 servings · Values may vary.

No additional tips available.