Drain the foie gras and season generously with salt, freshly ground pepper, and a touch of sugar. Drizzle lightly with Port and let marinate.
Finely dice (brunoise) the vegetables and apple, blanch briefly, then glaze with Port and veal stock. Keep crisp and cool completely.
Roll the foie gras ballottine with the vegetables at the center. Wrap tightly in plastic film and aluminum foil.
Refrigerate for 24 hours.
Cook in simmering water (60°C) for about 10 minutes.
Drain on a rack, carefully unwrap the foil and film.
Slice elegantly and pair with saffron-infused green apple compote, apple-celery chips, or parsnip crisps, plus lamb’s lettuce or watercress.
Chef Hubert's signature creation
