Seared Foie Gras With Ginger Cream

By Sunset
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Ingredients

1 1/2 tablespoons chopped crystallized ginger

1 tablespoon finely chopped fresh ginger

2 tablespoons firmly packed brown sugar

1/4 cup sherry vinegar

About 3/4 cup whipping cream

4 to 6 slices firm-textured egg or white bread, toasted, crusts trimmed

1 piece (2/3 to 1 lb.) chilled fresh duck foie gras, rinsed and patted dry (see notes)

Coarse salt and fresh-ground pepper

8 to 12 fresh chive spears, rinsed

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