Chill the fresh foie gras until very cold.

Run a long, sharp knife under hot water.

Shave the foie gras into paper-thin lengthwise slices.

Lay the slices in a single layer on a platter.

Sprinkle the foie gras liberally with coarse salt.

Reserve the foie gras at room temperature.

Melt 1 tablespoon of duck fat in a small, heavy saute pan over low heat.

Add half the smashed garlic cloves to the pan.

Cook the garlic for 5 minutes, allowing it to infuse the duck fat.

Push the garlic pieces to one side of the pan.

Increase the heat to high.

Add 2 slices of country bread to the pan.

Cook the bread until the undersides are golden brown, about 1 minute.

Reduce the heat to low.

Quickly turn the bread slices over.

Top each slice with half of the shaved foie gras slices, creating a double layer.

Immediately cover the pan.

Cook, checking after 30 seconds to prevent burning, for about 1 minute, or until the undersides are golden brown and the foie gras is melted.

Remove the 2 slices from the pan.

Top each slice with freshly ground black pepper and a splash of Armagnac.

Spill out the fat in the pan.

Repeat the process with the remaining duck fat, garlic, and bread slices.

Serve immediately.