Duck Foie Gras Carpaccio from Chef Jean Michel Lorain

While this dish is the essence of simplicity, it requires meticulous care in preparation. The thin layer of salt and vinegar under the foie gras and the salt dusted over it "cook" the raw foie gras right on the plate. The salt and vinegar must be spread thinly and evenly. Likewise, the foie gras must be cut very thin, and overlapped just enough to hide the leeks underneath. The first plate to be finished should not be left standing for a long time waiting for the others to be completed; it would "cook" much longer than the last one finished. Prepare the lattices ahead of time; enlist a friend -- or two! -- for the final assembly if necessary.