Name: Poached Duck Foie Gras with Grape Chutney
Yield: Makes 6 servings
Ingredients: 2 cups veal demiglace or stock; 1 cup Tawny Port; 1 cup dry red wine such as Cabernet Sauvignon; 1 vanilla bean, halved lengthwise; 4 teaspoons cracked black pepper; 1 1/4 lb seedless red grapes (on stems); 1 (1-lb) piece raw Grade A duck foie gras at room temperature, cleaned and deveined; 1 tablespoon kosher salt; Accompaniments: sea salt, sliced country loaf, and grape chutney

Active time: 25 min Start to finish: 2 1/2 days

The USDA recommends cooking foie gras to an internal temperature of 160°F to be sure any harmful bacteria are killed. Though we prefer the results of chef Laurent Manrique's French method, we've included both options in the procedure.

Recipe notes

Grape Dumplings

Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.

Jammy Grape Galette

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Sour Cherry and Campari Galette

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Sea Breeze

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Île Flottante

Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.

Charred Vegetable Ragù

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

Fufu

Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.