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.