Most gourmands can't get enough of foie gras, the fatty liver of a duck or a goose, yet for some reason, a lot of us find the idea of making it at home intimidating.

So we decided to ask Sebastien Lepinoy, formerly a chef at L'Atelier de Robuchon and now the chef de cuisine of the fine dining French restaurant Cépage in Wan Chai for his advice. In this video, chef Lepinoy walks us through the basic steps of sautéing a piece of foie gras, plus other chef's secrets such as why he would always pick a duck liver over a goose one. Cépage has one of the best wine cellars in Hong Kong, so naturally, the chef also introduces one of his favourite wines to pair with the dish.

Ingredients: 

1 lobe of duck liver

Cherries

Fresh almonds

Chicken jus

Salt and pepper to taste