Duck Foie Gras, Morel, Cherry and Chocolate Sauce
Bring the chicken jus and the morels to the boil, add the gelatin and leave to chill.
Mould the Foie Gras in a rectangular tin and cover with the jelly.
Chop the cherries and make them into a jam with the ginger. At the end of cooking, incorporate the cocoa grué. Chill.
Make puff tubes with the sheets of pastry. Mould around a buttered tube and lightly bake for 5 minutes at 120°C.
Fill the tubes with cherry compote.
Bring the water to the boil containing the almonds, incorporate the cocoa, the vinegar and the starch. Boil for 2 minutes, blend and strain. Keep chilled in a pipette.