INGREDIENTS

Buyer's guide

Foie gras is a great French delicacy, and very expensive. It's sold both fresh or cooked. Cooked foie gras livers are baked in a bain-marie and then chilled.

Preparation

Foie gras is usually served in thin slices at the start of a meal with a sweet wine. It's become more widely available to buy in recent years – fresh or mi-cuit (partially preserved) and in cans. As it is such a luxury it's best eaten simply, just spread on toasted brioche. Small slices can be fried and used to top meat or fish dishes.