Duck fat, pink salt and foie gras (ANNIE WELLS / Los Angeles Times)
Salt the foie gras in the bag. (ANNIE WELLS / Los Angeles Times)
Use wrap to roll it into a cylinder. (ANNIE WELLS / Los Angeles Times)
Reduce the sauce to a syrup. (ANNIE WELLS / Los Angeles Times)
Pat brioche cubes onto the top. (ANNIE WELLS / Los Angeles Times)
