Instructions: In a small saucepan heat 1 cup of wine over medium-low heat. Remove from the heat and sprinkle the gelatin over the wine and stir to dissolve completely. Pour into a glass loaf pan or medium, shallow bowl and refrigerate until set, about 1 hour. Cut into small dice and refrigerate until ready to use.

In a food processor blend the duck confit, 4 ounces foie gras, egg white, bread crumbs, salt, pepper and remaining 1 tablespoon of wine. Pulse until the mixture forms a spreadable mousse, but is not completely smooth.

Divide the foie gras mixture among the sliced bread, spreading it evenly to the edges, then slice in half.

In a small heavy skillet, render the remaining foie gras over medium-high heat. Fry the foie gras toasts in batches, being careful not to overcrowd, coated-sides down first, until golden brown, about 1 minute on each side. Add vegetable oil as needed to keep 1/4-inch fat in the skillet for frying the toasts.

Remove the toasts, drain on paper towels and allow to cool slightly, about 30 seconds, before garnishing each toast with 1 teaspoon diced Sauterne Gelee.

This recipe yields 30 hors d"oeuvre, or 6 servings.

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