Pan-Seared Foie Gras

1. Take the foie gras and slice into approximately 4-ounce pieces.
2. Take the slices and score one side of the foie and refrigerate.
3. Take care to clean the foie gras of any veins or blood vessels that you see in order to assure a clean tasting end product.

Procedure for the Port Wine Spiced Demi Glace:

1. Take a medium-sized pot and add the oil. Place the pot over medium heat and add the shallots. Saute the shallots for 2-3 minutes or until they start to turn color.
2. When the shallots start to turn color, add the port wine and bring to a boil. Reduce the port by half.
3. Once the port wine has reduced by half, add the demi glace, fresh thyme and the spices. Bring to a rolling simmer and reduce by half. While reducing, make sure to skim all the impurities from the reducing demi.
4. Once reduced, season with salt, pepper, and if necessary, a little sugar to help counte act any bitterness. Strain the demi through a chinois.
5. Once strained, set aside and keep warm.

Procedure for the Oven-Roasted Grapes:

1. In a small bowl, add the grapes and the oil, and season with salt and pepper.
2. Place in a preheated 450°F oven and roast the grapes for about 8-10 minutes or until they begin to soften and the skin begins to split.
3. Take out of the oven and set aside to stay warm.

Procedure for the Brioche Toast Points:

1. Take the slices of brioche bread, and with a ring mold, cut circles out of the bread. A 3-inch ring mold should be fine.
2. In a small saute pan, take half of the clarified butter and heat it up. Medium-low heat will work the best so as not to burn the bread. If unsure about how hot the butter is, take a small piece of bread and test it.
3. When the butter is up to temperature (around 325°F or so), add the bread and fry on both sides until golden-brown.
4. Remove the toast points and drain them on paper towels.
5. When all bread is toasted, set aside.

Procedure for the Foie Gras:

1. Take the chilled and scored foie gras out of the cooler and season with salt and pepper.
2. In a medium-sized saute pan over high heat, add all of the foie gras, scored side down. Make sure the pan is very hot before you add the foie; this will give you a nice sear and great color.
3. After about a minute, flip the foie gras and place in a 300°F oven for about 3-4 minutes. This will help the foie finish cooking at a moderate temperature.

Plating:

1. Take a small teaspoon of demi and place a dot of it on the plate. Take a toast point and place it on the demi.
2. Take a slice of the cooked foie gras and place it on top of the toast point.
3. Take 5 of the oven roasted grapes and place them in a pile on the plate.
4. Take an additional 2 ounces of demi glace and pour on top of and around the foie gras.
5. Garnish with edible marigold flowers or chives.