Jar of duck foie gras with fine sea salt

For a 500 ml jar:

• 1 raw duck foie gras (450 g)
• 7 g fine sea salt
• 1 g ground black pepper
• 1 pinch extra-fine sugar

1. Make a lengthwise incision along the big lobe. Gently spread it open to reveal the veins. Use the tip of a knife to separate the main vein from the base of the lobe (the bulbous end), grab it and pull it gently along its whole course. Remove the nerves, taking care not to damage the liver's texture or appearance. Do not try to remove all of the smaller vessels.
2. Prepare the seasoning: mix the fine sea salt with the pepper and the sugar. Next, season the foie gras, sprinkling each side with the mixture.
3. Close up the foie gras, into its original shape. Place the small lobe on the big one. Fold it all together, trying to give the liver the rough shape of the jar, then slide it into the clean jar. Seal hermetically.
4. Place a paper towel in the bottom of a casserole dish and put the jar on top. Fill the casserole dish with cold water, to 3/4 the height of the jar. Bring to a boil, cover and simmer for 2 hours.
5. Once done, remove the jar from the dish and let it cool at room temperature. When stored in a cool, dry, dark place, this duck foie gras with fine sea salt will keep for 3 to 4 years.