Gerürztraminer—Poached Moulard Duck Foie Gras with Gerürztraminer Jelly

Because foie gras is so rich, I don’t like it with the traditional sweet wines that often accompany it, such as Sauternes. I prefer a wine that introduces a counterpoint to that richness, such as a Gewürztraminer. This dish takes that appreciation a step further by poaching the foie gras in the wine, then clarifying the wine, gelling it, and serving it as an accompaniment. Once it is gelled and stirred, the white wine takes on the appearance of crushed ice, so, for a dramatic presentation,