FOIE GRA, PEANUT BUTTER AND BLACKCURRANTS

INGREDIENTS: 

Foie gras
Foie gras
Salt

Peanut butter
Roast peanuts 

Blackcurrant skin
500 gr blackcurrants
80 gr brown sugar

PREPARATION: 
Foie gras:  Cure the foie gras with salt in a sealed Cryovac pack for three days. Brush with the marinade. Divide into 35 gr portions. Just before serving, warm the portions of foie gras and brown in a dry frying-pan until a dark gold colour. 

Peanut butter: Grind the roasted peanuts in a Vita-Prep to release the oils and make the peanut butter. Strain through a fine strainer. 

Blackcurrant skin:  Blend 500 gr blackcurrants with 80 gr brown sugar at high speed for 10 minutes. Pour through a fine strainer and leave to cool. Pour the purée onto an acetate sheet forming a thin layer and leave to dry at room temperature for 15 hours.
When dry, cut the thin layer of purée into 4 cm squares.