Drain the foie gras, season, salt, freshly ground pepper, sugar, drizzle lightly with Porto, leave to marinate.
Cut into a brunoise of vegetables and apple, blanch, then glaze with Porto and veal stock, keep crisp, leave to cool.
Roll up the ballottine with the vegetables in the centre. Tighten well in a film and aluminum foil.
Let stand 24 hours in the cold.
Cook the ballottine in simmering water (60°C), about 10 minutes.
Drain on a grid, carefully remove aluminum foil and film.
Arrange in slices, accompany with a green apple compote with saffron or apple and celery chips or even parsnips
as well as one or two small bunches of lamb’s lettuce or watercress.
Chef Hubert's creation
