Instructions: Preheat the fryer.

In a sauce pot, combine the veal reduction and sugar. Bring the liquid up to a boil, stirring to dissolve the sugar. Boil the liquid for 5 minutes and add the cranberries. Return to boiling and reduce the heat. Boil the cranberries for 3 to 4 minutes, or until the skins pop. Remove from the heat.

Season the fois gras with Emerils Essence. In a hot saute pan, sear the fois for 1 to 2 minutes on each side. Remove from pan and blend the fois fat into the reduction sauce. Fry the parsnips until golden brown. Remove from the fryer and drain on a paper-line plate. Season with salt and pepper. Spoon a small pool of the sauce in the center of the plate. Mound the fried parsnips in the center of the sauce. Lay the fois directly on top of the fried parsnips. Garnish with long chives and chopped chives.

This recipe yields about 2 cups of sauce.

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