Duck foie gras ballotine with veins removed, pepper and black radishes

Season the foie gras with salt and Espelette pepper and let it mature for at least 2 hours.

Shape a 500g roll and cook it at low temperature for 25 min at 70°. Cool immediately in iced water.

Slice the black radish into thin rounds and marinate with the spinach shoots.

After at least one night’s rest, cut the roll with a hot knife.

Decorate with the radish/spinach garnish and generously pepper with a quality pepper mix.