Foie gras cromesquis

Directions

1. Reduce the volume by a factor of three to obtain approximately 50 ml. ⏱ ≈ 10 min
2. While you’re doing that, soak the gelatin in very cold water and cut 50g of foie gras into small pieces, leaving them at room temperature. ⏱ ≈ 30 min
3. Add the cream to the reduced sauce and heat over low heat until it just begins to simmer. ⏱ ≈ 40 min
4. In a bowl, combine the foie gras and the strained gelatin, then pour in the port wine cream and whisk until smooth. Season with salt and pepper, and let it rest for 15 minutes. ⏱ 15 min
5. Cut the remaining foie gras into 5mm dice and the truffle into small pieces. ≈ 8 min
6. Pour each layer, pour 5 mm of the preparation into the mold and let it set slightly for 15 minutes in the refrigerator. ⏱ 15 min
7. Place the foie gras dice in a dish, pressing them down slightly, spread the truffle evenly over the top, cover with the remaining mixture, and refrigerate for 24 hours. ⏱ 24 hr
8. Remove the skin and, using a sharp knife, trim the edges and cut into 10-15 mm cubes. Refrigerate. ⏱ ≈ 2 hr
9. Place each cube in the flour, then in the beaten egg, and finally in the fine breadcrumbs. Repeat this process once more, shaping the cubes into a neat, square form, and then refrigerate. ⏱ ≈ 2 hr
10. Heat the oil. Fry the quenelles in batches of four for about 10 seconds, then drain them and keep them warm in an oven at 85 °C until the center is soft (if they are too hot, they will burst). ⏱ ≈ 35 min