BOMB of BLACK RICE with SALMON and CABBAGE 2

01579 TERRINE of FOIE GRAS of duck with FIG COMPOTE MARINATED in INGREDIENTS for 4 PEOPLE A duck foie gras weighing 600 g, 400 g of dried figs, 2 glasses of port, 1/2 glass of Armagnac, 2 tablespoons sherry vinegar, 2 tablespoons sugar, 1/2 orange zest, 1/2 lemon zest, 1/2 teaspoon ground cinnamon, 2 cloves, salt, pepper.

Leave under the cold tap water the liver for 30 minutes, then dry it and, with the help of a small knife, remove the veins located in the center of the lobes.

Put it in a porcelain bowl, add salt and pepper, sprinkle with l?Armagnac and componetelo so as not to leave empty spaces.

Then garnish with sliced black truffles that fit in the center of the bowl.

Cover with plastic wrap and with a lid and put it in the fridge for half a day.

Cook then the liver in Terrine in a Bain-Marie in the oven at 120ø.

for 30 minutes.

When cooked allow to cool, then refrigerate, under gentle pressure for at least 24 hours.

Cook the liver's Board a few days before, even a week, before serving for maturing improves in all its aromas and flavors.

The fig Compote will get roughly cut dried figs that you then soak with the port for a couple of hours.

In a saucepan, caramelize the sugar with vinegar, then add the figs and marinated Harbor citrus peel, cut into julienne strips and spices; then cook the whole thing gently for 45 minutes.

Let cool and store in the refrigerator.

Serve in individual dishes the liver cut into slices, topped with a bouquet of seasonal salad with a good spoonful of stewed figs well.

Accompanied with pan brioche toast and ben, to taste, with salt and pepper.