INGREDIENTS
(serves eight)
1 bottle sweet apple liqueur
1 extra-fine foie gras (duck liver)
5 Granny Smith apples
30g clarified butter
1 large green apple
METHOD
Boil the apple liqueur. Cool and add the foie gras. Marinate for six hours in the fridge.
Peel the Granny Smith apples and cut into 1cm cubes. Sauté in clarified butter until caramelized. Deglaze the pan with apple liqueur marinade. Set aside to use as sauce.
On a slicing machine, slice the large apple paper-thin. Place on buttered silicone paper and cook at 80ºC for two hours until the apple is crisp and dry.
Vacuum-pack the foie gras and heat in a steamer for three minutes. Leave to cool.
At the last moment, slice the foie gras extremely thinly and serve with the caramelized apple, placing the dried apple slices on top. Drizzle the reduced apple liqueur around the plate.
Pascal Aussignac