Name: Fresh Foie Gras or Calves’ Liver with Pepper Jelly
Yield: For four people
Cuisine: French
Ingredients: 1 teaspoon armagnac; 600 g (1 lb 5 oz) duck or goose fat or 600 g (1 lb 5 oz) fresh lard, flavoured by heating with a small sprig of thyme; 4 tablespoons wine vinegar; 1 raw foie gras, weighing 600 g (1 lb 5 oz) or 600 g (1 lb 5 oz) calves’ liver in a piece larded all the way through and all over with strips of smoked streaky bacon fat; 1 teaspoon very coarsely crushed peppercorns (‘poivre mignonette’); 1 teaspoon white pepper; 15 g (½ oz) aspic powder dissolved in 250 ml (scant ½ pint) cold water; 1½ teaspoons fine salt; 1 teaspoon caster sugar