Liver fat mid-cooked home and its chutney of dates with dried fruits

Ingredients

For 4 servings

• •1200 g 1200 g Raw duck foie gras
• •4 cl 4 cl Cognac
• •4 cl 4 cl Red port
• •14 g 14 g Fine salt
• •2 g 2 g Mill pepper
• •Salt flower
• •seed(s) Pepper
• •4 4 Pear(s)
• •8 8 Dry fig(s)
• •16 16 cube(s) Datte Medjool
• •1 1 Onion(s)
• •50 g 50 g Honey
• •50 g 50 g Sherry

Method

1. 1.Prepare your workspace by cleaning it thoroughly, then install a tray with your foie gras lobe. Gently separate the small lobe from the large lobe for easy work.
2. 2.Start deveining from inside the foie gras using a spoon. Remove the main veins carefully, removing the flesh while preserving the integrity of the outer flesh.
3. 3.Season the foie gras generously with salt and pepper, then water it with cognac and red port or madeer depending on your preferences.
4. 4.Roll a food film sheet on your work plan and place seasoned foie gras there. Drive it gently in the film to form a generous roll, without too much compressing it - it must remain tight while maintaining its natural length.
5. 5.Place your roll on a plate and cook in the microwave for 2 minutes 30 minutes. Once released, pierce the film in three places with an ex officio knife to let the accumulated air escape.
6. 6.Wrap the foie gras again in a new food film sheet, then plunge it immediately into an ice water bath for 30 minutes. Then transfer it to the refrigerator for up to 5 days.
7. 7.Cut pears into medium-sized cubes. In a skipper, pour honey and vinegar, then let heat until you get a nice blond caramel.
8. 8.Add the finely chiseled onion into the caramel, then add the cubes of figs, dates and pears. Simmer for 15 minutes over low heat. Once cooked, transfer the chutney to a small bowl and book it at the expense until served.
9. 9.Remove the foie gras from the refrigerator when it is firm and remove the food film. If desired, remove excess fat visible. Dip the blade of your knife in very hot water before each cut - this trick will make it possible to obtain net slices without breaking them.
10. 10.Cut out beautiful slices of foie gras and have them harmoniously on the plates. Add a pinch of salt flower and some crushed pepper seeds. Serve with chutney, toast and, if you like, some fresh fruit for a touch of freshness.