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1- Prepare the vegetables, cut the carrots and turnips, then cook them in hot salted water. Let cool down and put aside. Radish is to be cut in “julienne” and serve raw.
2- Foie Gras crust Use a sieve to harmonize the texture of foie gras, then mix with bread, add butter. Season with salt, pepper and Espelette piment. Spread onto baking paper, cover with another sheet of baking paper, then freeze. Only once the crust is frozen may you cut the crust.
3- Duck breast Remove the skin, then sear until obtaining a nice browning. Cool down then vacuum. Cook at 70 degrees in a steam oven or water bath, until reaching 54 degrees core temperature. Warm the vegetables up. Cut the foie gras crust and add on the top of your cooked duck breast. Add crusty texture and brown it by grilling the surface under salamander grill.
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