Duck Foie Gras With Parma Ham

Drain the foie gras without damaging it, then put it in a deep dish and sprinkle it with sauternes. Cover with cling film and leave to marinate for 8 hours. Preheat the oven to (90°C).

Choose a porcelain terrine just large enough to hold the foie gras. Line it with the Parma ham. Place the foie gras on the work surface, open it by splitting the lobes with a small knife. Add salt and pepper. Spread all the diced dried fruits, then close the foie gras so as to trap them.

Place the liver in the terrine and fold the Parma ham over it. Cover the terrine with a lid or aluminum foil. Bake in the oven in a bain-marie for 1 hour and 15 minutes. Remove the terrine from the oven, let it cool, then put it in the refrigerator for at least 24 hours.

Prepare a vinaigrette with sherry vinegar, salt, pepper and walnut oil. Season the salad mixture with it and arrange it on the serving plates. Scatter some diced tomato flesh over the salad. Place one or two slices of foie gras nougat on top, then enjoy with toasted country bread.