Oysters in Chablis
Recipe by Josep, Joan et Jordi Roca

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Serves 8:
200 g of raw duck foie gras, 50 g hazelnut praline, 50 g hazelnut butter, 50 g butter, 1 cl white truffle oil, 2 cl Pedro Ximénez sherry that has been reduced to a syrup, 10 g of white truffle or summer truffle (fresh), salt.

Sauté the duck liver in a non-stick pan. Place the duck liver, praline, softened butter, nut butter, salt and truffle oil in the Thermomix liquidizer and blend at medium speed.
When all the ingredients are perfectly smoothly mixed, fill the moulds which are then placed in the fridge. The mixture can also be spread on a small sheet lined with cling film so that the sweets can be cut out when required using a knife dipped in hot water.
Finally, arrange the delicacies on a plate; add a few drops of the Pedro Ximénez Sherry reduction and very fine slivers of truffle.

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