Millefeuille of Spice-Marinated Foie Gras, Confit Figs and Madeira Aspic, a recipe from Gourmetpedia

Ingredients

• - 1 - 300 g (10 oz.) lobe of Foie gras or goose liver
• - 7 g fleur de sel
• - 2 g sugar
• - 10 g herb bennet root (or a little ground cloves)
• - 3 g Sichuan pepper
• - 3 g cinnamon
• - 1 g star anise
• - 5 g black pepper
• - 150 ml (10 tbsp.) Madeira
• - 150 ml Porto
• - 3 g agar agar
• - 2 figs
• - 20 g pine nuts
• - 20 g pistachios
• - Balsamic vinegar