Crispy Foie Gras on a Bed of Fresh Mache, recipe by Pierre Carrier, Hameau Albert 1er on Gourmetpedi

Ingredients

• - 1 basket of Mache (Lamb's Lettuce)
• - 8 small escalopes of duck Foie gras or goose liver, 50 g (2 oz.) each
• - 2 large potatoes
• - 12 shelled walnuts
• - 20 hazelnuts
• - 20 pistachios
• - 100 ml (6 tbsp.) syrup, made from 150 g (3/4 cup) sugar and 100 g (6 tbsp.) water, boiled and cooled
• - Fleur de sel (fine sea salt)
• - Szechuan pepper
• - 100 ml (6 tbsp.) vinaigrette made with hazelnut oil