Foie Gras aux Chanterelles

No regional French cookbook is complete without a recipe for foie gras, an ingredient that goes back to Roman times and encompasses a thousand years of French culinary history. It is an artisan product, both expensive and difficult to manufacture – so don’t be tempted by the factory-farmed stuff, which has no taste and which is produced without care or respect. Specialist French markets sell the real thing, produced by hand and using traditional methods. This recipe is as simple as it gets,