Begin by carefully removing the gall from the foie gras using a paring knife. Season the liver generously with Guérande salt and mignonette pepper (freshly cracked black pepper). Allow it to rest for 24 hours in the refrigerator to absorb the flavors.
Gently wipe off excess salt and pepper. Place the foie gras in a pot with cold duck fat, adding cloves, a garlic clove, and peppercorns. Slowly heat to around 70°C and maintain this temperature for 30 minutes.
Let the foie gras rest in its fat for at least 1 day. Remove, wipe clean, and season again with Guérande salt and mignonette pepper.
Arrange slices of the confit foie gras elegantly on a plate alongside a dressed salad mix. Garnish with fresh walnuts, chervil, and duck jelly.
Recipe by Christian Constant, The Ambassadors, Hôtel de Crillon, Paris.
Source: Fabienne Labeyrie's Foie Gras.
