Recipe for semi-cooked duck liver with cocoa beans.

Take the duck foie gras out of the refrigerator one hour before working with it.

Prepare the liver.

Prepare the seasoning: crush the cocoa beans and add grated dark chocolate.

Season the lobe with salt and pepper on both sides and create two layers of the chocolate mixture inside the liver.

Then close the incision to restore the liver to its original shape. Cover the terrine with plastic wrap.

Place the terrine in the preheated oven and bake for one hour at 100°C.

To finish, arrange the slices of liver on individual plates, sprinkle some flakes of sea salt on top, and enjoy them with a sweet wine.