Foie Gras in Grape Sauce Prep Time: 10 minutes Cook Time: 25 minutes Servings: 10 Ingredients - 1 fois gras, about 1 1/2 lbs, sliced about 1/2 inch thick. - 2 cups chicken stock, of good quality and low in sodium - 1/2 cup dry wine - 1 teaspoon dried oregano, savory, or thyme, finely pulverized - 1 tablespoon butter - 2 cups seedless grapes - 1 tablespoon sugar - 1/2 cup good quality wine vinegar - salt and pepper    What could be more luxurious than rich, tender foie gras? And, once the sauce is made, this dish is ready in just minutes.   Directions To make the sauce, mix stock, wine and herbs and boil down to about 1/2 cup. Set aside. This can be done a day or two ahead and refrigerated, if you wish. To sauté the grapes, melt butter in a heavy skillet, add grapes, and sprinkle with sugar. Cook 2 minutes, then add vinegar	1

	and cook down to syrup. Add sauce and again cook down to a syrup. Remove to a small container and keep warm. Clean skillet and reheat until very hot. While skillet heats, salt and pepper the foie gras slices generously. Cook slices 30 - 40 seconds per side. Remove to warmed plates, spoon grape sauce over, and serve immediately. TIP: save any yellow fat that is left in the skillet after cooking the foie gras. Use it to fry potatoes or on toast.	2