Preparation - the day before

1. Wash the grapes and remove them from the stems. Peel them and carefully remove the seeds from each grape.
2. Place the grapes in a bowl with the white wine and Port. Cover with plastic wrap and refrigerate.

The day of serving

1. Preheat the oven to 180° C (350° F). Carefully clean the foie gras, removing any small veins, green bits, blood and fat. Wipe quickly and pat dry with a towel.
2. Peel and wash the carrots and slice into thin rounds. Peel and cut the onion into strips. Place the vegetables and goose fat into a heavy cocotte (Dutch oven). Lay the foie gras on top.
3. Cover everything with a sheet of parchment paper. Put the lid on the cocotte and place in the oven for 15 to 20 minutes.
4. Gently drain the grapes, reserving the marinade.
5. Once the cocotte comes out of the oven, remove the foie gras and degrease the pan. Keep the foie gras warm.
6. Place the cocotte over medium heat and add the veal stock and the marinating liquid from the grapes. Reduce by half and strain.
7. Pour the sauce into a small saucepan and heat gently for 3 or 4 minutes. When very hot, add the grapes to heat them through.

Presentation

1. Cut the foie gras into nice thin even slices and place onto warmed plates.
2. Spoon the sauce and grapes over top. Serve immediately.