Lingo d'Ais de Provença

Ingredients:

For the Foie Gras:

- 1 foie gras lobe (approximately 500g)

- 2 tablespoons Armagnac or brandy

- 1 teaspoon salt

- 1/2 teaspoon white pepper

- 1/2 teaspoon sugar

For the Pickled White Onions:

- 2 large white onions, thinly sliced

- 1 cup white vinegar

- 1/2 cup water

- 1/4 cup sugar

- 1 tablespoon salt

For the Herb-Crusted Goat Cheese:

- 200g goat cheese, shaped into small rounds

- 1/2 cup breadcrumbs

- 1 tablespoon dried Herbes de Provence

- Salt and pepper to taste

- Olive oil for frying

Instructions:

Prepare the Foie Gras:

1. Carefully devein the foie gras lobe, separating the two lobes and removing any visible veins.

2. Season the foie gras with salt, white pepper, and sugar, then drizzle with Armagnac.

3. Mold the foie gras into a rectangular shape, wrap tightly in plastic wrap, and refrigerate for at least 12 hours to marinate.

4. Preheat the oven to 120°C (250°F). Place the wrapped foie gras in a baking dish, and cook in a water bath for 20-30 minutes until the internal temperature reaches 46°C (115°F).

5. Remove from the oven, let cool, and refrigerate until firm.

Prepare the Pickled White Onions:

1. In a saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil, then remove from heat.

2. Place the thinly sliced onions in a heatproof bowl, and pour the hot vinegar mixture over them. Let cool to room temperature, then refrigerate for at least 1 hour.

Prepare the Herb-Crusted Goat Cheese:

1. In a shallow bowl, combine breadcrumbs, dried Herbes de Provence, salt, and pepper.

2. Roll the goat cheese rounds in the breadcrumb mixture, pressing gently to coat evenly.

3. Heat olive oil in a frying pan over medium heat. Fry the goat cheese rounds until golden brown and crispy on all sides. Remove and drain on paper towels.

Assemble the Dish:

1. Unwrap the foie gras and slice into rectangular portions.

2. Arrange the pickled white onions around the foie gras slices on a serving platter.

3. Place the herb-crusted goat cheese rounds in the center of the platter.

4. Optionally, serve with toasted brioche or baguette slices on the side.

Enjoy your Lingo d'Ais de Provença, a luxurious dish that harmonizes the richness of foie gras with the tanginess of pickled onions and the herbaceous crunch of herb-crusted goat cheese.