James Carrier
Makes 6 servings

Notes: Foie gras is easiest to handle when cold and firm. Make sauce (step 3) up to a day ahead; cover and chill, then reheat. As a less costly alternative to fresh foie gras, buy 1/2 pound duck or chicken liver pâté or mousse. Cut pâté into 6 equal parts and spread on toast, then broil about 6 inches from heat just until pâté begins to sizzle, about 2 minutes. Top with sauce.

How to Make It

Step 1

Rinse foie gras, pat dry, and discard any tough membrane. Cut foie gras crosswise into 1/2-inch-thick slices. Cover and chill.

Step 2

Trim off stems and bottom ends of persimmons. Cut each crosswise into 3 equal pieces. Lay a slice on each plate with a cluster of watercress sprigs.

Step 3

In a 10- to 12-inch frying pan, mix demi-glace, madeira, vinegar, and cream. Boil over high heat, stirring often, until 2/3 cup, about 5 minutes. Put sauce in a small bowl; keep warm. Rinse and dry pan.

Step 4

Lay bread slices, side by side, in a 10- by 15-inch pan. Broil about 6 inches from heat until toasted on both sides, about 3 minutes total. Keep toast warm.

Step 5

Place frying pan over high heat; when very hot, add foie gras. Brown slices lightly, turning once, about 1 minute total (fat spatters, so partially cover pan). Take off heat.

Step 6

Put toast on plates and top each slice with about 2 teaspoons of foie gras fat. Top equally with foie gras.

Step 7

Drizzle warm sauce equally over foie gras. Season to taste with salt.

Step 8

Nutritional analysis not including foie gras, which is approximately 98% fat.

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