Foie Gras Caramel Sauce

• 1/4 cup unsalted butter, cut into 1-inch cubes and softened
• 2 ounce foie gras, cut into 1-inch cubes
• 1/2 cup plus 2 tablespoons sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 2 ounce foie gras base (see above)

1. Preheat the oven to 300 degrees.
2. Place the butter and foie gras in a small baking dish and cover with foil. Warm in the oven until both the butter and foie gras are just slightly softened, about 5 minutes. Transfer to a food processor and blend until smooth. Store in an airtight container in the refrigerator until ready to use, up to 5 days. Leftovers can be stored in the freezer for up to 6 months.
3. In a medium saucepan over medium-high heat, combine the sugar and water. Swirl the pan (do not stir) until the sauce is just beginning to turn amber. Whisk in the cream. The sauce will bubble up a lot, so be careful. Quickly remove from the heat and whisk in 2 ounces of the foie gras base. The sauce can get dark very fast, so have a bowl ready to pour the sauce into. Set aside and let cool at room temperature. If the sauce separates at all, simply whisk it some more and it will come back together. The caramel sauce may be stored in the refrigerator for up to 1 week; let it come to room temperature before using.