Duck Foie Gras in Duck Fat

Credit: Valéry Guedes

Cooking is about memories. My culinary path began in Chalosse, on the farm in southwestern France where I was born and grew up. Of these first years I particularly remember the aromas and flavors, intense memories that will always remain with me. When it came to deciding what we were going to eat, we would gather perfectly ripe vegetables in our kitchen garden. We had a strong, direct relationship with the cycles of nature. This foie gras is a tribute to my Landais roots.

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Combine the table salt, white pepper, and sugar. Season the foie gras evenly with this mixture.

Don't skimp on your choice of raw duck foie gras: It should be firm to the touch and without red spots.

Sprinkle with Cognac. Cover the dish containing the foie gras in plastic wrap and refrigerate overnight.

In the absence of Cognac, you can use port, or Madeira wine, or Armagnac.

This recipe was originally published in "My Best Alain Ducasse" (Éditions Alain Ducasse). See all credits

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