-
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.
