Whole Duck Foie Gras from the South-West

A classic whole duck foie gras from the French south-west, rich, smooth and delicately seasoned. This is the essential version: no truffle, no fruit, no ornament — just high-quality foie gras treated with restraint. Serve slightly chilled, sliced carefully, with toasted brioche, sourdough or pain de campagne. Add a little fruit confit, sweet wine jelly or flaky salt if desired.