Crack the eggs into the dishes beside the foie gras, cook for a minute, then turn the foie gras and cook for one more minute. Pour a few drops of vinegar round the edge and serve.FOIE GRAS WITH SWEETCORN PANCAKEServes 6-870g/212oz plain flour12 teaspoon baking powder2 eggsmilk (see method)230g/8oz tinned sweetcorn, draineda little groundnut oil1 foie grassalt and freshly ground black pepperTo make the pancake batter, mix the flour, baking powder and eggs in a bowl and add milk, a little at a time, to give a thick pouring consistency. Allow to stand for one hour, then add the sweetcorn and season well.Heat a small blini or pancake pan until very hot and add a film of oil. To make the pancakes, drop spoonfuls of mixture on to the pan and spread very thinly to about 5mm/14 inch thick. Cook for a minute or two on each side.Cut the foie gras into long escalopes, about 5mm/14 inch thick, or 85- 110g/3-4oz each. Season well and fry in a very hot, dry frying pan about 20 seconds on each side.Serve the escalopes on the pancakes, absolutely plain.NICO LADENIS’S FOIE GRAS WITH ORANGE ON TOASTED BRIOCHEServes 255g/2oz brown sugar4 tablespoon clarified butter6 orange segments, pith removed200ml/7fl oz veal stock30ml/2 tablespoons cognac30g/1oz good butter15ml/a tablespoon hazelnut oilsalt4 small leaves of lamb’s lettuce2 small leaves of oak-leaf lettuce2 slices of brioche2 slices of fresh foie gras, each 1cm/12in thick and weighing about 110-150g/4-5oz eachPreheat the grill so that it is very hot.

Melt the brown sugar in the clarified butter and brush the orange segments Caramel-ise under the grill for 20 seconds and keep warm Do not cook them through or they will fall to pieces. Set aside.Over a high heat, rapidly reduce the veal stock until you have a tablespoonful left. Add the cognac and a knob of butter and simmer until the sauce is thick. Remove from the heat and keep warm.Pour the hazelnut oil and the salt into an empty bowl and brush the bowl with the lamb’s lettuce leaves Do the same with the oak-leaf lettuce leaves. Arrange the lightly-oiled leaves decoratively on one side of each of two serving plates.Toast the slices of brioche and place one slice of toast on each plate, on the opposite side from the salad leaves.Heat a cast-iron frying-pan to a very high temperature Put the slices of foie gras in the pan without any fat.

Turn over with a palette knife after 15 seconds and season lightly with salt.Place the foie gras on the brioche and arrange the caramelised oranges on top Pour over the sauce. Serve with Sauternes or another good quality white dessert wine.Chef’s note: There is one vital thing to remember about foie gras. Because the liver is full of fat, if it is left in the fridge it solidifies and becomes hard. But if it is left in an ambient temperature in the kitchen it will be too soft and floppy to handle.