1 lobe of duck foie gras – 2 vanilla beans – salt, ground pepper – sweet white wine – dried hibiscus petals – gelatin sheets
- Remove the nerves from the lobe of foie gras, season with salt and pepper and the vanilla grains on both sides of the lobe.
- Place the foie gras in a terrine, cover tightly in plastic wrap. Place the terrine in a pan of water and cook in the oven at 300°F for 30 minutes, then keep refrigerated for 12 hours.
- Jelly : dissolve the gelatin sheets in tepid water. Heat the wine to 85°F, add the hibiscus petals and the jelly and set in the refrigerator for at least 6 hours.