- 4 × 2 oz (50 g) slices duck foie gras
- salt and freshly ground black pepper
- Season the slices of foie gras liberally with salt and pepper.
- Heat a dry frying pan until it is red hot. Fry the liver on both sides. Lift the slices on to kitchen paper to drain.
- Discard the foie gras fat in the frying pan and sauté the pine kernels, celery and tomato for a few seconds.
- Spoon this garnish, with a pinch of five-spice powder an