Foie gras crème brûlée

Ingredients for 4 servings:

• 150 g duck liver(s) (foie gras)
• 150 ml sweet cream
• 150 ml milk
• 3 eggs, including the yolk
• 80 ml port wine, white
• Salt and pepper, white, from the mill
• 120 g brown cane sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Reduce the port wine to about 30 ml. Cut the duck liver into cubes and mix with the cream, milk, and egg yolk. Heat in a bain-marie and whisk until creamy and frothy (scald to a rose). Pass through a sieve and season with the reduced port wine, pepper, and salt. Ladle the cream into soup bowls, fill the oven’s drip pan with hot water, and poach the cream in a bain-marie in a preheated oven at about 130 degrees Celsius (convection oven) for about 40 minutes. The cream should not bubble! Reduce the temperature if necessary. Allow to cool. Sprinkle the cooled cream with brown sugar and caramelize it with a blowtorch. Serve with either caramelized apple slices deglazed with balsamic vinegar or poached rhubarb (see separate recipe).