Royale:
Mix all the ingredients and let aside. Make foie balls and freeze them. Wrap the meat into rolls and place a ball of foie in the center. Vacuum seal and cook at 63ºC for 30hours.
Oxtail stew:
Slightly fry the oxtail and sauté the vegetables. Cook these two together and add the sweet paprika, the wine and let everything reduce. Add the aromatic herbs and cook for 3 hours until the tail meat is tender. Let it temper and remove the bones.
Salmi:
Sauté the shallots together with the butter and aromatic herbs. Add the boletus and cook. Add the Porto wine and let everything reduce. Add the broth, foie, strain and set aside.
Foyot sauce:
Prepare a hollandaise sauce using the bain-marie technique. Add the broth, salt and pepper.
Onion with cocoa:
Make a caramel with glucose, sugar and water at 120ºC. Dissolve the cocoa with water and incorporate to the caramel. Add water and keep boiling until we achieve the desired texture. Slightly fry half an onion and glaze it with the cocoa sauce.
Termination:
We cut the royal and slightly cook it on a frying pan. We place some foyot sauce on a plate, add the glazed royal, two dices of beet and we decorate it with the cocoa onion.
