afer thin smoked bacon: Preheat the oven to 150°C/160°C, place the thinly sliced smoked bacon between two baking sheets lined with baking paper and bake for about 25 minutes (depending on the oven); check after 15 minutes and if the bacon is starting to brown, remove the top baking sheet and leave the bacon to finish drying for 2 or 3 minutes.
Finely chop the onions and sweat in the Sublim’ “Le Fondant” lard
with a pinch of salt, over a moderate heat. This can take 30 to 45 mins. Stop cooking once the onions start to brown (to give a little colour without the bitterness of caramelisation);
Add the white wine and chicken stock, bay leaf, a pinch of nutmeg or mace, and a pinch of salt;
Cover and cook over a low heat for about 45 mins, allowing the steam to escape and stirring occasionally;
Leave to cool down to room temperature but do not refrigerate;
You need to have about 700 ml remaining;
Add the egg and egg yolks, then process with a hand-held blender;
Adjust the seasoning and pour into fairly wide ramekins (at least 10 to 12 cm);
Cover with plastic film;
Steam in the oven at 100°C for 45 mins or in a bain-marie at 150°C for about 30 mins;
Leave to cool at room temperature;
In a very hot pan, fry the foie gras escalopes, then lower the heat a little once they are browned, and turn them over and to sear on the other side, season with salt and pepper and drain on a grill or kitchen paper;
Gently place the foie gras slices onto the warm onion flan, then add the wafer-thin smoked bacon;
Sprinkle with fleur de sel and toasted buckwheat grains (optional).
Tips: if your slices of foie gras are a little thick and/or not quite cooked: place them on a plate and microwave on full power for 5 to 15 seconds!
You can swap the buckwheat grains for toasted sesame seeds or sunflower seeds.
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