Steamed Foie Gras in Chinese Leaves

I discovered the joys of foie gras, or fattened duck livers, in France. It was there that I had an opportunity to cook this highly prized delicacy for French friends. I could not resist applying flavours from my culinary heritage. Here, then, is a good example of how ancient spices can add a new twist to a traditional European food. Steaming preserves the delicate and subtle flavours of the foie gras. This is worth making, particularly for a special occasion, as a spectacular