Recipe: Foie gras d'oie and truffle jelly

The day before.

1 In a bowl, place your liver seasoning it inside, pour your jurançon, cover with plastic wrap and refrigerate.
The next day.

2 Preheat your oven to 150°C (Gas mark 5).

3 Divide your liver into 4 domes in Flexipan then place them on a baking sheet, pour hot water halfway up and into the oven.

4 As soon as you see the fat rising, remove them and place them in the freezer for 20 minutes.

5 Prepare your jelly.
In a saucepan, pour the poultry stock and truffle juice, reduce by half, then add the truffle duxelles and agar agar and transfer to a bowl.

6 Place your domes and let them cool then refrigerate for 1 hour.

7 Unmold your domes onto 4 very cold plates, place a slice of truffle on each then coat them with a little melted jelly, place everything in the refrigerator 3 times until the jelly sets well on top.

8 Finally, roughly chop the rest of the jelly and arrange it around.