Ingredients

Foie gras ashes

½  fresh foie gras (250-300 g)

Black salt

Black pepper

 

Foie gras cream

1 fresh foie gras

Salt

Black pepper

 

To serve

Coca de vidre flatbread

Red, purple, pink, white, etc. carnations

 

Method

Foie gras ashes

Remove the veins from the liver. Seat on a griddle over embers until it turns a good golden colour. Season with the black salt and pepper, place in a loaf tin and cook in the oven over a bain-marie at 70ºC for 15-18 minutes. Press so that it releases as much fat as possible. Leave to cool in the refrigerator. Then remove any remaining fat and grind the foie gras to a paste. Shape into a roll and set aside in the freezer.

 

Foie gras cream

Remove the veins from the liver. Season with salt and pepper, place in a loaf tin and cook in the oven over a bain-marie at 70ºC for 21 minutes. Press so that it releases as much fat as possible and leave to cool in the refrigerator. Then remove any remaining fat and grind the foie gras to a paste. Fill a piping bag and set aside.

 

To serve

Cut the bread into 12x 3 cm strips. Heat in the oven for 2 minutes at 180ºC. Smoke the bread over embers. Set aside. Pipe a line of foie gras cream over a strip of bread. Grate the frozen foie gras over the line of cream to give the impression of ashes. Finish by arranging carnations over the grated foie gras. Serve on a wooden plate.