Foie Gras Pate with Black Truffles and Confit Lamb Neck

Recipe by Marc Zimmerman of Alexander’s Steakhouse

INGREDIENTS

For the Confit:
1 lamb neck, defatted and skin removed
lamb fat 
lamb curing mix

For the Cure:
100g maldon salt
5g cayenne 
50g brown sugar
1bay leaf
20 leaves fresh mint
5g fenugreek seed, crushed
20g dried chanterelles 

Remove spine (reserve for stock or sauce) and open neck up flat. Coat in curing mix and place on a rack uncovered in cooler for 36 hours. Rinse lamb. Remove the fat and skin and reserve.* Place into rondeau and cover with infused lamb fat. Cover and place in oven at 135C for 6 hrs. Cool in fat and then pull by hand.

LAMB FAT:
Cured lamb neck skin and fat. Render fat and skin in rondeau. Chill remaining cracklings, finely chop, and reserve.

FOR THE FOIE:
1 lobe foie gras, tempered, completely deveined and sealed
sous vide. Place in a 60C circulated bath until fat is rendered. Place bag in ice water bath until fat begins to solidify, but is still malleable. Open bag out onto a tammis and pass the foie. Pass one more time through a chinois into a bain-marie.

ASSEMBLE:
Fold in pulled neck meat and chopped cracklings. Using a microplane, shave a generous amount of black truffles into the farce and fold in as well. Season with sea salt and black pepper. Place in jar and chill.