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To make the smoked foie gras custard:
Remove the foie gras from one of the vacuum sealed bags. Place it in a slotted pan. Light 2 pieces of fig wood over a burner,[url=http://www.northface-jackets.us@#$%&/]north face outlet[/url], set the smoking branches in a large roasting pan,[url=http://www.canadagooseoutletsale@#$%&/]@#$%& outlet[/url], and place 4 large ring molds or ramekins in four corners of the pan. Set a wire rack on top of the molds,[url=http://www.bottes-uggpascher.fr/]bottes ugg[/url], and a bag of ice on the wire rack. Finally,[url=http://www.raybansunglasses.us@#$%&/]@#$%&[/url], put the slotted pan over the ice and cover it quickly with tinfoil. Let it cold smoke for 30 minutes.
Preheat the oven to 350 degrees F,[url=http://www.lunetteoakley-pascher.fr/]oakley @#$%&[/url].
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To make the grape tuile:
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To make the mille feuille:
Bring the 2 remaining vacuum sealed bags of cured foie gras to room temperature. Fill two small flat pans of equal size with the foie gras. Smooth the tops,[url=http://www.toms-outlets.us/]tom shoes[/url], and keep refrigerated as you prepare the other components.
In a pot, combine the peanut butter, water,[url=http://www.sacburberry-pascher.fr/]burberry[/url], and peanuts. When it's warm, add 4 sheets of the bloomed gelatin. Set aside. In another pot,[url=http://www.montblancpens.us/]mont blanc[/url], heat the grape juice and add the remaining 4 sheets of gelatin. Set aside.
Smear the peanut butter gelee atop one of the sheets of foie gras, and carefully place the other sheet of foie gras on top. Press down gently to adhere the two sides. Refrigerate until cold. Pour the grape gelee mixture over the exposed layer of foie gras and let set. Refrigerate. Slice into small squares using a hot knife.
To shave the foie gras:
Chill the end piece of the foie gras lobe very well and slice on a deli slicer very thin. It will curl up into small tubes,[url=http://www.celine-handbags.net/]celine bags[/url]. Set aside in the refrigerator,[url=http://www.sacmichaelkors-pascher.fr/]sac michael kors[/url].
To make the grape gel:
In a saucepan, bring the grape juice to a boil and reduce until concentrated and very flavorful, and reduced by about one quarter. Season with vinegar and salt,[url=http://www.monclerjackets-outlet@#$%&/]moncler outlet[/url], to taste. Measure the liquid. For every 100 milliliter (3.4 ounces) of liquid, use 1 gram (scant 1/4 teaspoon) of agar. Add the agar to the liquid and bring to a boil while whisking. Let set up in cooler. Once it's set,[url=http://www.canadagoose.cc/]@#$%& outlet[/url], blend the gelee until thick, adding grape juice to thin it, if needed. Adjust the seasoning.
To sear the foie gras:
Coat the foie gras with flour. In a small saute pan, melt the duck fat and sear the foie gras. Top with the peanuts.
To plate,[url=http://www.louis-vuittonhandbags.co.uk/]louis @#$%& handbags[/url], arrange each component on a plate.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe,[url=http://www.toryburchoutletshoese@#$%&/]tory burch flip flops[/url], in the proportions indicated,[url=http://www.juicycoutureoutlethandbags.in.net/]juicy couture[/url], and therefore, we cannot make any representation as to the results.

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