Roasted Chicken Mofongo with Black Beans

Name: Roasted Chicken Mofongo with Black Beans
Ingredients: 2 teaspoons cumin seeds; 2 black peppercorns; 1 teaspoon yellow mustard seeds; 1 teaspoon cloves; 1 teaspoon dried chilies (finely ground) i.e. habaneros are my choice; 1 teaspoon dried ginger; 1 teaspoon ground cinnamon; 2 teaspoons dark brown sugar; 1 teaspoon salt; 1 very ripe plantain, peeled and cut into 1/2-inch size pieces; 2 ounces foie gras, cut into small pieces; 2 ounces butter, cut into small pieces; Salt and pepper, to taste; 2 tablespoons olive oil; 2 tablespoons butter; 6 cloves of garlic, peeled and thinly sliced; 2 jalapenos, stem and seeds discarded, minced; 2 large carrots, peeled and chopped medium; 1 large stalk celery, chopped medium; 1 medium red onion, chopped medium; 2 bay leaves, broken; 1 tablespoon ground black peppercorns; 1 teaspoon cayenne; 1/4 cup Spanish Sherry wine vinegar; 1/2 cup Sherry; 1 cup black beans, rinsed, picked over for stones and soaked overnight; 7 cups chicken stock