For the foie gras : snipe ends of foie gras off and place foie gras in salted ice water overnight (fine sea salt,as salted as for cooking vegetables; this exposes the veins). Remove the foie gras from the ice water, temper for 3 hours at room temperature, and pull the veins out. Weigh the foie gras and then season it according to the proportions given above (try to put ~40% of the seasoning on the smooth side and ~60% on the rough side of the foie gras).


Let foie gras cure for 24 hours under refrigeration. Roll foie gras (3-4 lobes per roll, plus scrap) in saran wrap to get proper shape (~3-4inches wide and ~11inches long) and to minimize air bubbles in roll.
Carefully remove saran wrap, place foie gras roll on cheesecloth(rinse first with cold water), and roll again into shape – this time tying shorter end after rolling a few times and holding other end while continuing to hold to get a good shape.


If softer, allow foie gras to rest for 20 minutes under refrigeration so it can firm up a bit. Bring chicken stock to a boil, allow to cool to 160ºF and add foie gras rolls. Maintain 160ºF stock temperature and cook rolls until internal foie gras temperature of 90ºF is reached.


Remove rolls from stock and allow to cool under refrigeration in perforated pans, leaving adequate space between rolls. When cool, remove cheesecloth and reshape with saran wrap. For service, quarter each roll and cut into thin slices to fit on top of baguette pieces.

To Serve: Place the baguette piece in the center of the fish/eye plate (lengthwise to the plate); place a piece of foie gras on the baguette;remove the plastic wraps from the tuna and place on top of the foie gras; season the tuna with salt and pepper; generously brush the tuna with olive oil; sprinkle a few shallots over the tuna; generously sprinkle chives over the tuna. Wipe the plate well (to the edge of the tuna), and squeeze lemon juice over the tuna at the last minute.

To Drink: Les Combettes - Domaine Leflaive Puligny Montrachet 1er Cru 2005