1. Melt the butter and the chocolate.
2. Add the sugar and the flour, then thinly spread onto a
baking tray on a baking sheet.
3. Bake the crunchiness to 200°C for 7 minutes.
4. Remove from oven and break the crunchiness into irregular
pieces.
5. In an ovenproof dish, roast the fillets for 15 minutes to
200°C, then let it stand. Cut into small cubes, season with
the orange juice, 10 cl of Cointreau®, salt and pepper.
6. Bring the cream to a boil. Add the foie gras and the
remaining 15 cl Cointreau® then mix.
7. Sieve the mixture, put it into a siphon and let aside for
2 hours.
8. In a verrine, arrange the seasoned deer pieces, then the
siphon
9. Place the few pieces of crunchiness, then sprinkle with
cocoa powder.