Ingredients:

2 cups apple cider vinegar
1/3 cup sugar
6 cups chicken stock
3 ounces foie gras
2 cups pearl onions, blanched and peeled
1 cup frozen sweet peas
Freshly ground black pepper
1/2 cup chopped flat leaf parsley

Cooking Recipe:

Create a gastrique by combining vinegar and sugar in a saucepan; simmer until reduced to 1/4 of the volume. Pour in chicken stock; simmer again until reduced by half to condense the flavor. Buzz in the foie gras using a handheld blender. The sauce will thicken. Fold in pearl onions and peas. Season with freshly cracked black pepper, garnish with parsley.