in a Cast-Iron Pot

This is a simple, straightforward recipe, but it does need to be prepared far enough in advance so that it can rest in the fridge for a good 8 hours. You might choose to do it the night before or in the morning before you go about your day’s ­business.

Ingredients

• 1 1/2 pounds fresh vacuum­-­packed foie gras (duck ­liver)
• 2 teaspoons coarse sea salt, plus enough to fill a bowl (see Note)
• 1 teaspoon freshly ground black ­pepper
• Toasted bread or crispy ­croutons

Instructions

1. Preheat the oven to 400 F.

2. Remove the foie gras from its package and pat it dry using a paper towel. Remove any green veins or nerves or lumps from the exterior of the liver by scraping it lightly with a paring knife. Season it with the salt and ­pepper.

3. Heat a cast­-­iron pot or other heavy-bottomed pot over high flame until very hot. Add the duck liver and quickly brown it on two sides, approximately 5 seconds each side. Remove the pot from the heat and ­cover.

4. Place the pot with the foie gras in the oven for 10 to 15 minutes. (The rule of thumb is 10 minutes per pound.) Remove the pot from the oven, allow it to cool, then place it in the refrigerator for at least 8 hours. This allows the foie gras to set and its flavors to meld, transforming it into a sliceable, spreadable ­loaf.

5. To serve, remove the liver from the pot and place it on a cutting board. Season with coarse sea salt. Serve with toast or crispy ­croutons.

Note: Serve a bowl of coarse sea salt alongside the foie gras; it helps cut the dense richness of the liver and adds a crunchy texture contrast to the dish. In summer, serve foie gras with fresh ­figs.

Other Duck Recipes

Breast of Duck with a Grape Sauce
Grilled Peking Duck Pancakes