Roasted Duck Foie Gras with Port Wine and Caper Sauce

Roasting foie gras produces a special texture: The outside of the liver becomes slightly crunchy, but the interior remains creamy. For roasting, I prefer a perfect large lobe. (I save the smaller one for a quick light dinner for two the following day.)

Serve this dish with Michel Guérard’s Pureed Celery Root With Apples. It should be accompanied by a chilled rich and golden Sauternes.