Seared Foie Gras with Ginger Cream

Course Appetizers

Ingredients in this Recipe

1 1/2 tablespoons chopped crystallized ginger
1 piece (2/3 to 1 lb.) chilled fresh duck foie gras, rinsed and patted dry (see notes)
1 tablespoon finely chopped fresh ginger
1/4 cup sherry vinegar
2 tablespoons firmly packed brown sugar
4 to 6 slices firm textured egg or white bread, toasted, crusts trimmed
8 to 12 fresh chive spears, rinsed
About 3/4 cup whipping cream
Coarse salt and fresh ground pepper

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