Duck Foie Gras Marinated in Madeira with Lavender Honey Sauce, a recipe from the Worldwide Gourmet

Ingredients

• - 4 x 50 g (2 oz.) slices of cooked Foie gras or goose liver from a terrine or bloc
• - 4 slices of brioche (50 g / 2 oz.) each
• - 50 ml (3 tbsp.) lavender Honey
• - 50 ml (3 tbsp.) aged wine vinegar
• - 400 ml (1 1/2 cups) duck or veal stock
• - 100 g (3 1/2 oz.) mesclun
• - 4 cherry tomatoes
• - 4 sprigs of thyme
• - Hazelnut oil
• - Salt and pepper
• - Fleur de sel