1. With a sharp slicing knife, cut the 500 g of foie gras into two escalopes of equal thickness. Season them and sauté them without any fat in a sauté pan, being careful that they do not discolour, which will make them bitter. Cook until still slightly pink inside.
2. Remove three-quarters of the fat from the pan, reserving it for later. Add an appropriate amount of the finely chopped aromatic vegetables (carrot, shallot, celery and parsley) to the pan and sauté.
3. Deglaze the pan with 100 ml of white wine and reduce. Add the 150 ml of white chicken stock and reduce along with a little peeled minced ginger.
4. Add in the duck demi-glace and put the sauce through a fine strainer.
5. Gradually whisk in the reserved fat from the foie gras as well as a knob of butter.
6. Correct the seasoning with salt and pepper, and finish with a splash of Marc de Champagne. You may need to add a little lemon juice to balance the flavours.

Preparing the Grapes

1. The peeled and seeded Muscat grapes should be very lightly sautéed, seasoned and then the pan deglazed with the marc and Champagne vinegar.

Presentation

1. Arrange the escalopes of foie gras on the front side of the plates with the raisins on the top and side, rearranged into the shape of a bunch.
2. Spoon the sauce over everything and sprinkle the grapes with chopped chives and pepper.
3. Arrange here and there some little spoonfuls of melted fat from the foie gras.