Hudson Valley Foie Gras | Foie Gras Saute On Polenta Cake With Country Ham and Blackberries

Ingredients

• 2 tablespoons unsalted butter
• 1 small shallot, finely chopped
• 1/2 bay leaf
• 1 1/2 pints fresh blackberries
• 1/2 cup water
• 1/2 cup cassis liquer
• 2 tablespoons currant jelly
• 2 tablespoons chicken stock
• 1/2 teaspoon fresh thyme leaves, finely chopped
• Black pepper, freshly ground
• 1/4 cup olive oil
• 1 small clove garlic, chopped
• 1 bay leaf
• 1 cup water
• 1 milk
• 1 cup heavy cream
• 1/2 cup yellow cornmeal
• 1/3 cup grated Parmigiano-Reggiano or Asiago cheese
• Corse salt
• Cayenne pepper
• 1 1/2 pounds foie gras, cut into 8 slices, each about 3 ounces and 1/2-inch thick
• Coarse salt
• 2 cups mixed colorful baby lettuces or greens
• 1/4 cup extra-virgin olive oil
• 8 very thin slices country ham, trimmed of fat (see Chef Notes)
• Fresh chives