Duck Foie Gras with reinette apples flambeed with Marc de Gewurztraminer
Cut the apple into 2 then into about ten 5 mm slices.
In a buttered frying pan, cook the slices of apple on both sides until they colour.
Remove from the heat and sprinkle with the sugar and cinnamon, then flambé with the Marc de Gewurztraminer. Leave to cool and set aside in the refrigerator.
Finally, prepare your Foie Gras: devein and season the raw Duck Foie Gras with the spiced salt and set aside in the refrigerator.
Roll the Foie Gras into a cylinder or sausage shape about 5-6 cm in diameter.
Cut this "sausage" lengthways and place 70 g of your apple preparation on one of the cut surfaces. Place the apple preparation in the middle, leaving 1 cm on either side.
Close the sausage up again with the other half of the Foie Gras to reform the cylinder. Roll your Foie Gras in a cloth and tie up with string at both ends.
In a saucepan, heat the white stock base to 70°C and plunge in the Foie Gras wrapped in the cloth. Cook for 50 minutes (at 70°C). Leave to cool.
When your Foie Gras has hardened, delicately remove the cloth and roll your preparation in cling film ensuring no air is trapped inside. Consume within 3 days.
Reinette apples can be replaced by Boskoops, which remain firmer when cooked