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1
For the sauce, combine all ingredients except salt and pepper in a small saucepan and cook over low heat until reduced to 1 cup, about 30 minutes.
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2
Remove cinnamon stick, pour sauce into blender and puree.
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3
Place in a small saucepan, season with salt and pepper and set aside.
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4
Preheat oven to 400 degrees.
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5
Heat 1 tablespoon of the olive oil in a medium skillet.
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6
Add the onions and cook until golden brown.
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7
Cut the potatoes across into 1/8-inch thick slices, place in a bowl and toss with the remaining olive oil.
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8
Lightly grease a 10-inch nonstick or cast-iron baking pan or ovenproof skillet.
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9
Arrange half of the potatoes in the pan in a single layer and season with salt and pepper.
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10
Cover with the onions, top with the remaining potatoes and season with salt and pepper.
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11
Bake until potatoes are golden brown and crisp, about 30 minutes.
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12
If the underside of the potatoes are not browned when the potatoes are tender, finish over high heat on top of the stove.
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13
Loosen from the pan with a spatula.
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14
Cut the foie gras into 1/2-inch-thick slices and season with salt and pepper.
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15
Heat the oil in a large saute pan over medium-high heat.
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16
When oil begins to smoke, add the foie gras and cook until seared on the outside and slightly pink in the center, about 1 minute a side.
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17
Remove from pan and pat dry with a towel.
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18
Meanwhile, warm the sauce.
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19
To serve, cut the latke into 6 equal slices and place on each of 6 plates.
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20
Place foie gras over the latke and glaze each serving with a tablespoon of sauce.
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21
Serve immediatley, passing remaining sauce on the side.
