The day before, keep the foie gras in its intact form. Just take care to scrape and carefully remove the green traces left by the pocket of gall. Season it on all sides and leave to macerate overnight in the refrigerator.
The next day, take the foie gras out 1 hour before cooking it in the chicken broth. Immerse the liver in the boiling broth and cook for 10 minutes over low heat.
Remove the liver and put it in a bowl. Add the jurançon, the ginger in the cooking of the foie gras and bring to the boil
Pass the cooking through a strainer over the foie gras. Add the bouquet of herbs, the freshly seared orange peel and the cinnamon bark.
Put the salad bowl in the refrigerator at least a day before serving.
Training:
Remove the film of fat from the surface of the bowl. Remove the foie gras and cut it into slices 1 cm thick.
In the deep frozen plates, place the slices of foie gras. Gently coat with the flavored nage.
Tips:foie gras fat plays a protective role that will allow you to keep this foie gras for 1 month if you do not break the film of fat.
Source:Fabienne Labeyrie's Foie Gras. Recipe by Grégoire Sein. Hotel du Palais in Biarritz.
