Whole foie gras, thinly sliced, silky and almost melting on the tongue, with a deep, sweet duck flavor that lingers long after the last bite. We bring it out when we have guests we really want to treat to something memorable, on a summer evening when dinner can take its time, a cold slice on the plate next to figs and flaky salt.
Pairs well with: a chilled glass of Sauternes, a dollop of fig jam and a slice of toasted brioche or a thin salted cracker.
