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Ingredients
US|METRIC
4 SERVINGS
- 1 1/3 cups port
- 1 1/3 cups red wine
- 2/3 cup plum wine
- 2 shallots (minced)
- 2 cups veal stock
- 1 cinnamon stick
- 2 Tbsp. cold butter (cubed)
- 1/2 tsp. light brown sugar
- 1 piece fresh ginger (peeled and julienned)
- 1 1/2 tsp. sugar (granular)
- 4 pineapple (1/4-inch–thick rings fresh ripe)
- 2 Tbsp. peanut oil
- 8 oz. foie gras (cold)
- salt
- freshly ground black pepper
- 1/2 cup flour
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