Make the Port wine sauce: Place the sugar and 1/8 cup (30 ml) of water into a non-reactive saucepan. Heat on medium until the reduction starts to caramelize. Deglaze with the port wine, and reduce by 1/2. Add the red wine, and let reduce by half again. Then, add the veal stock, bay leaf and thyme sprig, and reduce the sauce again by half. Meanwhile, make the dressing.

Make the dressing: Place salt and pepper into a bowl, then whisk in red wine vinegar and sunflower oil. Reserve the vinaigrette.

Cook the Foie Gras: Heat a medium sauté pan over high heat until very hot, without any fat. Season the Foie Gras with salt and pepper on both sides. Dredge slices in the flour and tap them to remove excess. Place slices of Foie Gras in a hot pan, sauté until browned on one side, then flip over and cook on the other side until nicely browned. Be careful not to splash hot fat, or it will catch fire. Cook the Foie Gras for a maximum of two minutes on each side. Remove from the pan and, using a long spatula, place each slice on a clean towel to absorb any excess fat before putting it on the sauce.