Confit of Moulard Duck Foie Gras With Vegetables À la Grecque

Foie Gras

• 1 piece center-cut Grade A foie gras (400 grams), large lobe only, cold
• kosher salt
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With sous vide, fat-rich duck liver can be cooked through without overcooking or rendering too much of its fat, resulting in pure foie gras flavor unencumbered by the sweet and roasted flavors you get when you use high heat. The foie gras is first cured for 6 hours in salt, then poached whole, sliced à la minute, and served with a cooked vegetable garnish, rewarmed in foie gras fat. A sh