Number of people :
50 people
List of ingredients :
Meat :
- Fresh duck foie gras: 5kg
Dry grocery :
- Fine salt: 100g
- Timut pepper: 25g
- Agar-agar: 10g
Alcohols :
- Cognac: 500ml
Tubers :
- Black truffle: 250g

- Fresh duck foie gras, 5kg, €250
- Fine salt, 100g, €1
- Timut pepper, 25g, €10
- Agar-agar, 10g, €2
- Cognac, 500ml, €25
- Black truffle, 250g, €250
Labour: €75
Energy: €5
Total cost: €618
Cost per person: €12.36
Recommended retail price: €24.72 (coefficient 2)

Total active time : 2 hours
Total passive time : 24 hours
Denervage of foie gras (active time 30mn / passive time 0mn) :
- Fresh duck foie gras: 5kg
Separate the lobes of the foie gras and remove the veins with a sharp knife. Season with salt and Timut pepper.
Cognac marinade (active time 15 minutes / passive time 4 hours) :
- Denervated foie gras
- Cognac: 500ml
Soak the foie gras in the cognac and leave to marinate in the fridge for 4 hours.
Vacuum cooking (active time 30mn / passive time 12h) :
- Marinated foie gras
Place the foie gras in a vacuum bag, seal and cook in a water bath at 65°C for one hour. Cool immediately in an ice water bath and then refrigerate for 12 hours.
Truffle jelly (active time 45mn / passive time 8h) :
- Black truffle: 250g
- Agar-agar: 10g
Finely chop the truffle, add the agar-agar and cook over a low heat for an hour. Leave to cool, then refrigerate for at least 8 hours until the jelly has set.

Arrange a layer of foie gras at the bottom of each glass. Add a layer of truffle jelly on top. Finish with a pinch of Timut pepper for visual and taste contrast. Serve chilled.

Information
Approximately 350 calories per portion.
Allergens
May contain traces of gluten and lactose.

Techniques: For a more tender foie gras, let it stand at room temperature before removing the jelly. For a firmer jelly, increase the amount of agar-agar.
Presentation: Serve the verrines on a black platter to bring out the colours of the foie gras and truffle.
Hygiene : Keep the verrines in the fridge until serving to preserve the freshness of the foie gras.

Team creation of technical data sheets