Seared Long Island Duck Breast and Foie Gras Sauce

4 duck breasts, skin scored
4 sliced shallots
1/4 cup cognac
2 cups dark chicken stock
4 ounces foie gras, denerved, cut into small pieces and chilled well
Salt and black pepper to taste
Canola oil to cook

For the Duck

Season the duck breasts and place skin-side down in a medium heated, thick saute pan. Slowly render the duck fat away (12 to 15 minutes). When the skin browns, let breast rest, meat side down. Just prior to plating, wipe out pan and bring to high temperature and quickly sear the duck, meat-side first, then the skin side, 3 minutes total. Let rest again before slicing.

For the Sauce

Caramelize the shallots in a saucepan with a little canola oil. Season. Deglaze with cognac and reduce by 75 percent. Add the chicken stock and reduce by 50 percent.

Pour into a blender and monter au foie gras. (In other words, as liquid is blending, add foie gras pieces to blender.) Check for seasoning and keep warm for plating.

To serve, on a large white plate, place a small mound of the potato-onion salad and surround with thin duck slices. Top potato-onion salad with cabbage slaw. Sauce around duck and drizzle some emulsion.

(See salad and slaw recipes on main episode page.)