Ballotine of foie gras, jelly of cream sherry, eucalyptus toast

Serves 5
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500g/1lb 2oz foie gras, softened, de-veined, cut into 2cm slices
95ml/31/2fl oz Sauternes
95ml/31/2fl oz white port
25ml/1fl oz Armagnac
Pinch of caster sugar
Pinch of grated nutmeg
Pinch of cinnamon
3 whole cloves
Pinch of allspice
5 slices of pain du campagne
A handful of eucalyptus leaves

500g/1lb 2oz foie gras, softened, de-veined, cut into 2cm slices
95ml/31/2fl oz Sauternes
95ml/31/2fl oz white port
25ml/1fl oz Armagnac
Pinch of caster sugar
Pinch of grated nutmeg
Pinch of cinnamon
3 whole cloves
Pinch of allspice
5 slices of pain du campagne
A handful of eucalyptus leaves

For the cream jelly

1 tablespoon Sichuan peppercorns
75ml/21/2fl oz cream sherry
11/2 leaves of gelatine

Place the spices in a piece of muslin and tie up. Combine with alcohol in a pan, bring to the boil and remove from the heat. Leave to cool.

Place the foie gras into a sous-vide bag with 150ml (5fl oz) of the spiced marinate and seal. Leave for two hours before placing in 60C (140F) water for 40 minutes.

Remove and place in a bowl of iced water for 10 minutes. Open the bags and remove the foie gras.

Weigh it and calculate 15g ( 1/2oz) of salt per kilo of cooked foie gras. Sprinkle evenly over the top.

Place six sheets of clingfilm, 45cm by 30cm (18in by 12in), one on top of the other. Lay the foie gras on top along the front edge of the work surface in a line 20cm (8in) long. Using all of the clingfilm, roll the foie gras as tightly as possible. Tie each end of this ballotine tightly. Leave in the fridge for 48 hours.

For the cream jelly, soften gelatine leaves by placing in a bowl of cold water for 10 minutes. Place sherry in a pan, bring to boil and reduce to 260ml (12fl oz). Remove from heat and infuse with peppercorns for 30 minutes. Pass through a sieve. Add gelatine and put in the fridge to set.

To serve, toast the bread and rub with eucalyptus leaves. Slice the ballotine, season with fleur de sel, black pepper and a little pollen to taste (optional) and place on a plate with the jelly and toast.

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