Simply allow the foie to come to room temperature so that it is pliable.

Turn it upside down, separate the small and large lobes.

Use a sharp spoon handle to remove the two large veins and open the foie to marinade with fleur de sel, black pepper and sweet wine or cognac.

Allow this to steep for 24 hours.

Simmer a chicken stock seasoned with salt and add sweet wine.

Wrap the foie in a torchon or muslin cloth, tie securely and dip into the stock for three minutes.

Then plunge into ice.

Repeat this five times.

Chill for 24 hours and re-wrap in grease proof paper or cling film. Serve with warm, sweet bread.

I added prunes to the centre – unnecessary but nice…

Agree, don’t agree, foie gras is one of the last bastions of haute cuisine and utterly delicious.

Happy cooking

Adam x