Take the foie gras, remove the gall with a paring knife. Season the liver by sprinkling it with Guérande salt and so-called mignonette pepper (cracked black pepper).
Let it sit for 24 hours so that the liver absorbs the salt. Then gently wipe the liver to remove excess salt and pepper.
Cook it in cold but oily duck fat. Add clove, garlic clove and peppercorns.
Raise the temperature to around 70° for 30 minutes.
Leave to rest for at least 1 day in its fat.
Remove the liver, wipe it well, sprinkle with Guérande salt and mignonette pepper.
Arrange a few cutlets of duck foie gras harmoniously, as well as the seasoned salad. Decorate with walnuts, chervil and jelly.
Christian Constant, The Ambassadors, Hotel de Grillon, Paris.
Source:Fabienne Labeyrie's Foie Gras.
