Foie Gras Flavored with Picolit

You might think that foie gras (fegato grasso, in Italian) might be too extravagant for a cuisine born largely of a peasant tradition. As it happens, the people of Friuli and, especially, Venezia Giulia, have always eaten a lot of roasted duck and goose, the livers of which go on to greater glory. This is, after all, a region that produces some of the most luscious plums in Europe, and these are fed to the ducks and geese. I have tasted this dish several times as an appetizer, but I