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1
Divide foie gras where it separates into two unequal pieces.
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2
Cut a half-inch slice from ends of each piece and discard or reserve for another use.
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3
Remove and discard veins or nerves on surface of foie gras.
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4
Place foie gras in a bowl.
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5
Mix 1 tablespoon sea salt with 3 cups water, pour over foie gras and add enough ice cubes to cover.
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6
Cover bowl with plastic wrap and refrigerate 8 to 12 hours.
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7
Remove foie gras from ice water and pat dry.
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8
Fill a pitcher with enough boiling water to submerge most of the blade of an 8-inch knife.
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9
Slice each section of foie gras crosswise into slabs about 3/4-inch thick, dipping knife in hot water before making each slice.
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10
Lay slices on a cutting board.
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11
Using tip of a paring knife, pluck out any tiny spots of blood from slices.
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12
Season slices on both sides with salt and pepper.
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13
Cover loosely with plastic wrap until ready to cook.
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14
Halve potatoes, place in a pot of salted water, and cook until just tender, about 15 minutes.
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15
Drain and set aside, covered.
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16
While potatoes cook, cut celery stalks, carrots and leeks into 3-inch lengths.
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17
You should have 12 pieces each.
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18
Cut each turnip into 6 wedges.
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19
Bring stock to a simmer in a 4-quart casserole.
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20
Add vegetables and simmer 10 minutes.
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21
Remove any that are tender when pierced with a sharp knife.
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22
Continue cooking until all are tender.
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23
Set vegetables aside to drain on paper towel.
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24
Warm 6 large soup plates.
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25
Place wine in a small pitcher.
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26
Return stock to a fast simmer, add ginger, cook gently for 5 minutes, then slip in slices of foie gras.
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27
Remove from heat and allow foie gras to steep 6 minutes.
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28
Do not overcook.
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29
Place 2 slices of foie gras in each soup plate.
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30
Return vegetables to stock.
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31
Cook 30 seconds, then remove vegetables with a slotted spoon and divide among plates.
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32
Discard ginger.
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33
Put two pieces of potato in each plate.
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34
Strain stock into a saucepan and add truffle juice, if desired, bring to a simmer, then ladle stock over and around foie gras.
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35
Sprinkle chives on top, and serve at once, with fleur de sel on the side.
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36
Pass wine so guests can add a little to their plates.
