Foie Gras & Hazelnut Sauce

From Hong Kong's 3-star Italian restaurant, Otto e Mezzo (I believe the only 3-star Italian restaurant outside of Italy). Nice establishment and people although in my humble opinion the food certainly isn't 3-star. But this dish was fab. Talking to the amiable chef Bomba, he nicely spelled out the recipe for me, proudly proclaiming what a match in heaven foie gras and hazelnuts is, and I couldn't agree more.

foie gras du canard
light chicken stock
dark chicken stock
reduced marsala
balsamic vinegar
hazelnuts

1. toast hazelnuts, remove a few and chop finely
2. warm the stocks, combine with other ingredients except the balsamic
3. blitz and pass through a sieve
4. warm gently, add just a bit of balsamic vinegar to taste
5. the sauce shouldn't be like a puree nor should it be runny
6. pour sauce into small warmed bowl
7. sautee the foie gras, place in sauce, and sprinkle some chopped hazelnuts around