Sauternes-Poached Moulard Duck Foie Gras, Tahitian Vanilla Beans, Braised Radishes, and Purslane

Radishes

• 4 icicle radishes
• 4 Flambeau radishes
• 4 large red French breakfast radishes

We began poaching foie gras in wine (Gewürztraminer) before we really began using sous vide. Here we use Sauternes, a traditional pairing with foie gras, flavor it with vanilla, and cook off some of the alcohol. The foie is scored, seasoned, added to the bag with the Sauternes, and cooked gently for about twenty minutes, really just to soften it all the way through. It is very rich and almost p