Method

1. Place the meats in a large dutch oven and add the water. Bring to a boil over medium-high heat, reduce the heat to medium-low, cover partially, an simmer for 1 hour. Skim off any foam that rises to the surface.
2. Add the vegetables and ¼ teaspoon of saffron to the pot with 2 teaspoons of salt, bring back to a gentle simmer, and continue to cook, partially covered, for another 2 hours, or until the level of the liquid in the pot has reduced to about half of the original amount.
3. Dice the foie gras into ¼-inch cubes while the broth simmers. Arrange the cubes in 1-tablespoon portions on a plate, then cover and refrigerate until thawed.
4. Strain the broth through a fine-mesh or cheedscloth-lined strainer into a 2-quart glass measuring bowl. If the broth has reduced to less than 6 cups, add enough water to bring the level up to 6 cups. If the broth measures more than 6 cups, you may further reduce it, if desired, before adjusting the seasoning. Refrigerate until the fat solidifies on the top of the broth, 2 to 3 hours. Use a spoon to skim off as much of the fat layer as possible.
5. Return the broth to a clean soup pot or Dutch oven, taste the soup, and adjust seasoning with up to 2 teaspoons of salt and a small pinch of white pepper (or more or less of each as needed). Bring the soup back to a gentle simmer over medium heat and cook for 5 more minutes, or until the seasoning flavors have blended.
6. Place 1 tablespoon of the diced foi gras into each of 8 heated soup bowls, then ladle 3/4 cup of the consummé into each bowl. Garnish each serving with a small pinch each of clover or vegetable sprouts, chives, and 2 to 3 threads of the remaining saffron.