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Poached Duck Foie Gras With Grape Chutney

Nutrition per serving    (USDA % daily values)
CAL
322
FAT
4%
CHOL
48%
SOD
129%

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Ingredients for 6 servings

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

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