1teaspoonmixed crushed spices (pink peppercornsanise. Sichuan pepper and cracked black peppercorns)
Vinaigrette and salad
85mlOlive oil
1tablespoonSherry vinegar
1tablespoonLemon juice
100gmesclun salad leaves
0,25head of lollo rossa lettuce
Potatoes
1kgwaxy potatoes
200gfoie gras fat
5Garlic cloves
crushed thyme
bay leaf
Rosemary
ground cardamom
finely chopped chives
Sea salt
cracked black peppercorns
Toast
6-10slices of round loafe.g. pain de campagne
Instructions
Prepare the foie gras and seasoning
the day before, heat the milk and water to 40°C, then place the foie gras in the liquid to degorge. Remove the veins. then rub it with the seasoning mixture. Seal the foie gras in a vacuum bag and leave overnight in the refrigerator. The next day, preheat a steam oven to 85ºC and cook the foie gras for 18 minutes. Let it mature in the refrigerator for 5-7 days.
Sangria jelly
Reduce the wine and port by a quarter until the reduction is very glossy. Add the orange and lemon slices. Split the vanilla pods lengthways. scrape out the seeds and add bath pods and seeds to the reduction. along with the whole spices and soft brown sugar.
Soften the gelatine leaves in a little cold water. When the wine mixture has reduced by half, add the orange juice and the squeezed-out gelatine leaves. Stir to dissolve, then strain through a chinois.
Glaze the lobe of foie gras with several coats of the sangria jelly, repeating until you have a layer 2-3 mm thick. Coat with the mixed crushed spices and place in the refrigerator. Reserve any remaining jelly for decoration.
Potatoes
Season the potatoes, then place in a vacuum bag and add the foie gras fat, garlic claves, thyme, bay leaf and r.osemary. Seal the bag and cook for a few minutes in a steam oven at 100°C. Refresh in iced water. At serving time, cut diagonally into l cm slices. Pan-fry and colour the slices on both sides in some of the fat from cooking the foie gras. Season them with ground cardamom, sea salt and cracked black peppercorns.
Vinaigrette
Combine all the liquid ingredients in a salad bowl and add salt and pepper. Add the salad leaves at serving time and toss well.
Toast
Brush both sides of the bread slices with some of the fat from cooking the foie gras, then toast them for a few minutes in the toaster.
Assemble the plates
Arrange a slice of glazed foie gras on each plate. Add a slice of toast, some salad and slices of potato drizzled with a dressing of chopped chives mixed into some of the fois gras fat from cooking the potatoes. Decorate the plate with a few drops of melted Sangria jelly.