Consommé with a garnish of roasted foie gras and cabbage

For the consommé:

• Prepare a clarified stock with roasted poultry carcasses.
• Add some truffle juice.

For the garnishing:

• Dice the bacon.
• Clean and cut into brunoise the cabbage. 
• Sautée the bacon together with the cabbage.
• Chop the truffle and the chives into brunoise.

For the foie:

• Brown the foie on both sides in a pan.
• Set aside on a tray with kitchen paper to absorb excess fat.

SET UP

• Arrange the cabbage and the bacon on the bottom of the plate.
• Place the foie on top of the cabbage and sprinkle freshly ground pepper and Maldon salt.
• Sprinkle the entire plate with truffle and chives.
• Serve the consommé in a separate dish.