Duck foie gras from the Landes region, black garlic condiment / oyster herbs
2 lobes of foie gras (not too large and of great quality)
Salt, timut pepper (about 12 g of salt and 3 g of pepper per
each kg of fish)
Black garlic condiment
100 g of balsamic vinegar 6 cloves of Aomori black garlic
Black garlic crumble
6 cloves of Aomori black garlic 100 g of softened semi-salted butter
100 g of flour 100 g of sugar 100 g of bread
Oyster herb juice
2 oysters 100 g of water 25 g of oyster herbs
Oyster herbs Aomori black garlic
•Devein the foie gras, season on all sides, cling wrap and let stand overnight somewhere cool.
•The next day, slightly brown on all sides and cook to a core temperature of about 60°C.
•»Press» the foie gras into a terrine and let stand for at least 5 days somewhere cool.
BLACK GARLIC CONDIMENT
•Peel the garlic cloves, place them in a saucepan, cover with vinegar. Let reduce by half, mix until smooth, place in a piping bag and refrigerate.
•Mix the softened butter with the black garlic. Add flour and sugar. Cook at 150°C for about 20 min.
•Dice the bread and toast it in the oven (20 min at 150°C). Incorporate into the previous mixture.
•Set aside in a dry place.
OYSTER HERB JUICE •Open the oysters and mix them with their cooking water, the amount of water specified and the oyster herbs. Pour the mixture into a piping bag.
•Lay out 2 pieces of foie gras on each plate. Add points of black garlic condiment, points of oyster herb juice, oyster herbs and chips of black garlic. Serve the crumble and sea salt to the side.