Ingredients

2 x Bloc de Foie Gras d´Oie Bizac 80g • 1 x Presunto Imperia Jamon de Pato • 2 x Bloc Foie Gras Trufado 75g • 10g Cha Inverno (winter tea) “alecrim aos molhos” • 4 Slices Hazelnut Rye Bread “Prünte” • Frisee Lettuce • 2 sheets of gelatine • Filo pastry “Sofrabrick” • 1 Egg white • 15g Butter • Brazil nuts “Seeberger” • Macadamia nuts “Seeberger” • Fini Balsamico Glaze • Flor de Sal “Belamandil Coda 1“with vanilla • “Bizac” Hazelnut oil • “Hengstenberg” Walnut vinegar

Method

Boil 100 ml water and add the tea mix • Leave to brew for 30 min • Add the gelatine sheets (previously soaked in water) and season with a little flor de sal • Strain through a very fine sieve, and pour the liquid onto a backing tray, lined with cling film and place in the freezer to set • Spread a piece of the foie gras onto a slice of the nut bread, add a “layer” of the duck ham and then another of the truffle foie gras, place in the freezer for ten minutes • Cut the foie gras slice and the tea-jelly in the same size and place the tea-jelly on top of slice • Cut out rectangular shapes of the filo pastry • Brush the shapes with a mixture of butter and egg white • Place three of these pastry shapes on top of each one like a layer cake, bake for 6 min • in an oven preheated to 160ºC • Roast the nuts in the same oven for just 3 min • Wash the salad and dress with oil and vinegar • Arrange the crispy pastry sheets on top of the goose liver slice, and garnish with nuts, balsamic glaze and salad