Duck foie gras with truffles

1. Remove the foie gras from the refrigerator about 30 minutes before preparing it so that it is easier to work with. Remove the nerves then place half of the foie gras in a deep dish. Sprinkle with half of the spices. Place the rest of the foie gras on top and add the rest of the spices. Cover and refrigerate for 1 night.

2. The next day, place half of the liver on cling film. Add the black truffle excellence and close with the rest of the foie gras. Roll tightly into a cylinder in 2 layers of cling film and tie the ends. Finish by wrapping in a sheet of aluminum foil.

3. Immerse in simmering water for 20 minutes, making sure that the ballotine is well submerged. If necessary, place a plate on top of the foie gras to act as a weight.

4. After the cooking time, remove the ballotine and immediately immerse in an ice water bath for 20 minutes.

5. Remove the foil but keep the cling film, roll tightly in a tea towel and place at the top of the refrigerator for 48 hours.