Grande Dame 2004 Veuve Clicquot - Duck foie gras with an onion bouzy compote Serves 8 1 kg duck foie gras 1 kg onions 1/2 l milk 50 g brown sugar 10 g sea salt Olive oil 3 g pepper 1 l Bouzy rouge wine 50 ml port wine 3 g quatre-épices spice Salt, pepper, thyme, bay leaf, mixed peppercorns 50 ml cognac Duck foie gras with an onion bouzy compote Peel, chop onions finely. Reduce the Bouzy wine with thyme, the bay leaf, and 5 peppercorns. Drop the onions into a pan with olive oil and brown sugar, add the Bouzy reduction after it has been filtered. Simmer it gently, like a stew, adjusting the seasoning. Soak the foie gras in milk for 5 hours. Drain, peel out the nerves, lay flat. Season it with sea salt, pepper, the two alcohols and quatre épices. Keep it cold for 12 hours. Pour it into a casserole dish and bake it in a bain-marie in the oven at 120°C for 35 min. Let it cool and "mature" for 24 hours in a refrigerator. Garnish and serve. foie gras France