Hay-smoked foie gras by Fanny Rey, served with a prune chutney

Recipe from Chef Fanny Rey

4 people
Ingredients :
- 1 litre of water
- 1 litre of red wine
- Half an orange
- Half a lemon
- Half a vanilla pod
- 650 g sugar
- 125 g prunes

- 500g foie gras, de-veined
- 7,5 g fine Guérande sea salt
- 3 g Jamaica (or black) pepper
- 3 tablespoons of cognac
- 1 litre of ice cubes
- 500 g of hay

- 150 g sugar
- 50 g water
- 50 g Chardonnay white wine
- 50 g Calvados
- 15 figs, diced
- 10 prunes
- 1 pear
To be made three days in advance
- Mix all of the ingredients together in a saucepan and bring to the boil.
- Add 125 g of prunes to the preparation.
- Leave to cool, and keep chilled.

- Combine the salt, the pepper and the cognac. Roll the softened foie gras (how do you soften foie gras?) at room temperature in this seasoning.
- Put the foie gras in a metal container, then put this in a large pot. Arrange the hay around the container, then close the pot with a lid. The two products must never come into contact with each other;
- Smoke the foie gras by lighting the hay on fire. To successfully smoke the foie gras, one smoke is sufficient.
- When there is no more smoke, remove the foie gras from the pot. Roll it in plenty of cling film. Place in the refrigerator for one hour.
Poaching :
- After the hour has passed, poach the foie gras in simmering water for 3 minutes 30 seconds on each side.
- Let it cool in the water by setting the pan in a bowl of ice.
- Refrigerate the foie gras for one hour.
- Unwrap then tightly wrap once again the foie gras in the film, then let it rest in the refrigerator overnight.

- Make a dry caramel with the sugar, water, white wine and Calvados.
- Add the 15 diced figs, the 10 prunes and the pear.
- Leave to cook slowly in a pan with a lid, over a very low heat, until it becomes a chutney.

- Place a nice slice of foie gras on a plate which has been decorated with the prune chutney. As a finishing touch, add a confit prune.