Fuyu Persimmons with Foie Gras

Ingredients

• 1 package shelf-stable demi-glace () (any flavor)
• 6 slices slightly egg bread such as brioche sweet white thick ()
• 6 ounces duck foie gras fresh chilled
• 2  firm-ripe fuyu persimmons rinsed (5 to 6 oz. total)
• 0.5 cup madeira wine 
• 6 servings salt 
• 3 tablespoons sherry vinegar 
• 2 cups watercress sprigs rinsed drained
• 0.3 cup whipping cream 

Equipment

• bowl
• frying pan

Directions

1. Rinse foie gras, pat dry, and discard any tough membrane.
2. Cut foie gras crosswise into 1/2-inch-thick slices. Cover and chill.
3. Trim off stems and bottom ends of persimmons.
4. Cut each crosswise into 3 equal pieces.
5. Lay a slice on each plate with a cluster of watercress sprigs.
6. 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.
7. 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.
8. 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.
9. Put toast on plates and top each slice with about 2 teaspoons of foie gras fat. Top equally with foie gras.
10. Drizzle warm sauce equally over foie gras. Season to taste with salt.