Terrine of Duck Foie Gras, Fig Confit chutney with banyuls, onion chutney with cider vinegar
Prepare livers, season them and put them in a terrine, covered with aliminium paper. Prepare a bain marie (80°C approx.) and put the terrine inside.
Put it in the oven at 90°C to reach a core temperature of 60°C. Remove from the bain marie and let it cool down at ambiant temperature during 15 minutes.
Then, put the terrine into a cold bain marie. Lightly press the terrine under a 1kg board, in order to extract all the fat. Place it at cold temperature during 12h. Remove the pressing board and put the terrine in the frigde during 48 hours before serving.
Cook the whole figs in the oven at 90°C during 15 minutes, sprinkled with a mix of Banyuls, curry and cinammon (beforehand brought to a boil). Make the chutney and the fig compote. Prépare the onion chutney.
Cut bread into little round slices. Put them on a non-adhesive plaque and brush them with clarify butter. Cover with an other plaque et put it in the oven at 40°C during 10 minutes.
Cut the figs in half and garnish with chutney. Garnish the cruncky slices of bread. Put the figs and the cruncky bread on the plate, decorate with the fig juice and the chutney.
Cut 4 slices of Foie Gras, and top it with the cooking juice of the figs. Place it on the plate and garnish with little bunchs of chickweed.
Open the figs in half and garnish with chutney, garnish the bread crisps in 3 layers. Arrange the figs on one side and the crisps on the other, decorate with the fig juice and chutney.
Cut 4 nice slices of foie gras terrine and cover them with the cooking juice of the figs. Arrange on the plate and finish with a few small bunches of chickweed.