1. Cut the duck carcass into small pieces and brown in a Dutch oven with 150 g (5 oz.) carrot and 150 g  (5 oz.) onion. Add the bouquet garni and cover with water.
2. Cook for 2 hours; strain the broth and reduce over low heat to obtain 500 ml (2 cups) of rich stock.
3. Peel all the root vegetables and cut into large pieces. Cook them, one kind at a time, in the duck stock.
4. Cut the foie gras into 4 nice slices and poach them in the simmering duck stock for 4 minutes.

Presentation

1. Serve the root vegetables and poached foie gras in large dishes with the hot stock; season with fleur de sel and a good grinding of pepper.

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Photo: Christophe Girardot, in collaboration with AAPrA (Association Aquitaine de promotion agroalimentaire)