1/ Hull and quarter strawberries and place in a pan with sugar and lemon juice. Bring to the boil. Lower the temperature, add rosemary and pink peppercorns. Leave to cook for 30 minutes. Stir regularly. Once thick, remove jam from the heat, leave to cool and refrigerate for 1 hr.
2/ Cut 8 slices of foie gras. Heat slice for 1 minute on both sides in a hot pan. Remove from pan, keep warm and leave the juice in the pan.
3/ Brown slices of bread in foie gras fat on both sides in the pan on a medium/high heat.
4/ Top each slice of bread with one slice of Périgord foie gras, add a little strawberry jam, some crushed pink peppercorns, sea salt and serve immediately.
