Foie Gras Ballotine with Two Figs

Take 500g of raw, deveined foie gras. Marinate the dried figs with Armagnac and season the raw foie gras with 4g of salt and 3g of white pepper.

Blend one fresh fig strongly with 1dl of water. Place the marinated dried figs in the middle of the foie gras ballotine.

Wrap the ballotine tightly in a double layer of cling film and cook at low temperature at 70°C for 25 minutes.

Once cooked, transfer to an ice bath to stop the cooking.

Slice the ballotine with a hot knife or a wire.

Arrange on the plate with mango cubes and fresh fig quarters.