Ingredients :

• Raw foie gras — Choose ‘extra’ or first choice, between 500 and 600 g. It should be supple to the touch, pinkish-ivory in color, and free of green spots. Green spots are bile — they give a bitter taste that is unforgiving. In supermarkets, you can find vacuum-sealed foie gras for around 30-40 € per lobe; at a butcher or gourmet shop, expect to pay a bit more, but the quality follows.
• Pears — Conference or Williams. Ripe but still firm — if you can press your nail into it without forcing, it’s too ripe and will turn into compote during cooking. The idea is for them to just melt a little, not disappear.
• Cane sugar — Two tablespoons, no more. It’s used to caramelize the pears in the pan — it creates that light amber veil around the pieces. White sugar works too, but cane sugar gives a slight note of molasses that pairs beautifully with foie gras.
• Salt and pepper — Fine salt rather than fleur de sel — it penetrates the flesh of the liver better. For the pepper, grind it yourself if you can. Pre-ground pepper powder has lost three-quarters of its aroma before you even open the bag.