Warm and crunchy foie gras micuit

For the foie gras:

• Make a foie-gras micuit. (It can also be bought ready-made).
• Slice the bread that is used as a base. (It can be made with spices, beer, nuts, etc.).
• Make breadcrumbs from a loaf of bread.

For the sauce:

• Make a brown stock with duck bones and a clarified stock.
• Reduce it until it takes on the desired thickness.

For the garnish:

• Cook in the English style, leaving the broccoli, cauliflower and romanesco "al dente".
• Chop the garlic into brunoise.

SET UP

• Cut a 120 g slice of micuit, dip it into flour, egg-white and the breadcrumbs. Repeat the operation (coat twice).
• Place the breaded micuit in a non-stick frying pan with a little fat until it begins to brown on both sides.
• Toast the bread until it begins to brown.
• Sauté the mushrooms with a little garlic.
• Add the cauliflower, the broccoli and the romanesco.
• Place a dash of reduced sauce, a slice of toast and the foie gras on a plate.
• Place the vegetables and the mushrooms around the foie on the plate.