Foie Gras for Four & Boo to the Ban !!

                                                     
Happy Sunday!! Mornings such as this always make me grateful that I live in such a beautiful area, "Climates Best by Governments Test".
I was asked my opinion on the soon to be "California Ban on Foie Gras", one small phrase sums it up as to my opinion, A JOKE, especially when the man who signed this ban into law I have personally witnessed eating Foie Gras while sipping on a glass of a $1,200,00 a bottle Margaux on guess who's dollar? I need not answer that.
The timing of the question fell right in the timing of my last post where I mentioned balance and moderation, which I will not repeat myself. I will say this before I get onto a recipe, if they can place this ban on Foie Gras, then they need to take a good hard look into chicken farming , fish farming and some of the methods used in today's cattle ranching and think about placing a ban on some varieties of Chicken ,Fish, Beef and lets not forget the poor pig that rolls around in a 3x3 pen getting sooo fat there legs can not hold there weight. If someone doesn't enjoy eating something, do not ruin it for the ones of us that do care to indulge on occasion and that do understand the meaning of balance and moderation. Oh and one more thing, can someone please tell me how you can get Foie Gras out of a vegetable? I think they meant terrine and I say this word with caution.
OK then onto the Fois Gras recipe, This application one could use either Duck Liver or Goose liver and by the way all Fois Gras doesn't come from a bird that has been force fed to fatten it up, as well can be served as an appitizer or for the main affair.

Ingredients: serves 4

8 ea Slices Foie Gras 1/2 inch in thickness (2-4oz each)
1/2 cup Port wine
2 tbl balsamic vinegar
1 tbl fresh orange zest
1 tbl fresh chopped sage
1 tsp apricot preserve
2 tsp fresh chopped garlic
1 tbl butter(European style)
1/4 cup veal stock ( chicken or beef if you must)

Season the slices of the Foie Gras with Sea Salt and Cracked Pepper, lightly coat with olive oil( so they do not stick) If one doesn't have a grill use a cast iron pan, carefully place the slices on the grill or pan,  grill for 4 mins per side or until they have become nicely caramelized but not burnt, place on moist paper towel and set aside, as the Foie Gras is grilling you can begin the sauce by heating a pan over med heat, add butter, sage, orange zest, and garlic, Cook for 2mins then deglaze with port wine (red), add balsamic vinegar, apricot preserve and veal stock, Reduce over medium heat until the liquid has reduced by half and or has become syrup like consistency. Now you are ready to plate up. Spoon out a small pool of sauce on plate, set grilled or seared Foie Gras atop sauce, lightly drizzle small amount of sauce atop foie gras, garnish with orange zest and fresh sage then sit back and savor the rich flavors.
Since most of us do not live on the Governor's budget, I would suggest to pair this off with a 2007 Beriger Cabernet.
Have a Wonderful Sunday, enjoy this great weather!!