How To Make Foie Gras Confit Like The Man Alain Ducasse

Welcome to Food Republic's France Week — a celebration of one of the most revered food cultures in the world. Next up, a simple but significant foie gras recipe from one of our favorite French chefs, Alain Ducasse. And note: This is an intense recipe with several days required. But we think the results are worth the effort.

Cooking is about memories. My culinary path began in Chalosse, on the farm in southwestern France where I was born and grew up. Of these first years I particularly remember the aromas and flavors, intense memories that will always remain with me. When it came to deciding what we were going to eat, we would gather perfectly ripe vegetables in our kitchen garden. We had a strong, direct relationship with the cycles of nature. This foie gras is a tribute to my Landais roots.

Reprinted with permission from My Best

Here's what you'll need for six servings:

• 2 teaspoons salt
• 1 teaspoon ground white pepper
• 1/2 teaspoon sugar
• 1 lobe raw foie gras, approx. 1 pound, 5 ounces
• 2 tablespoons Cognac
• 8 cups duck fat
• Fleur de sel (sea salt crystals)
• Coarsely ground black pepper

To garnish

• Country-style bread
• 12 small dried figs, halved

Click on the first photo to launch the step-by-step slideshow: