COLD DUCK FOIE GRAS MARINATED WITH POUDRE DE DUC AND COOKED IN MUSCATEL FROM THE MARINA ALTA

INGREDIENTS (SERVES 4)

Duck foie gras:
500 gr. Duck foie gras,
Approx Lettuce shoots
To cook the foie-gras:
4 l. Sweet white wine
1 Cinnamon stick
Rind of 1 lemon
Rind of 1 orange
Thyme
1 bay leaf 
Indonesian, jamaican and sichouan pepper
Spices:
Vanilla
Galanga
Nutmeg
Saffron
Clove
Ginger
Cinnamon
Mace
Cardamom
Sugar
Green apple and spice jelly:
4 granny smith apples
Peeled and seeded
6 sheets gelatine per litre of juice
1 pinch curry powder or cinnamon
ascorbic acid (vitamin c)

PREPARATION

To cook the foie gras:
Drain the foie gras and remove the thin outside membrane so that the spices can penetrate it better. Crush all the spices with the peppers and the sugar and coat the foie gras with them. Leave to marinate for 12 hours. Wash the foie gras with water, insert in the Gastrovac and cook at 65ºC for 20 minutes. Drain and chill.

Green apple and spice jelly:
Make a juice with the 4 apples and strain. Measure the juice and add gelatine accordingly. Stir until dissolved. Finally, add the curry and ascorbic acid (to prevent discoloration).

TO SERVE

Serve the foie gras, with the green apple and spice jelly to one side and a few lettuce shoots.