A dish enjoyed at the Vieux Logis in Trémolat, Périgord Noir

Preparing the foie gras

1. Remove the veins from the foie gras; season with salt and pepper; let rest about 10 minutes to give the liver time to absorb the salt;
2. place the foie gras on a sheet of plastic wrap; pour the sweet wine over top and wrap up into a tight roll; let marinate for 12 hours;
3. place into a terrine and cook in a hot water bath (bain-marie) for 15-30 minutes depending on the shape of the terrine – if the terrine is high and the foie gras is squeezed in quite tightly, it should take about 20 minutes. The oven temperature should be 150° C (300° F).

Making the date mousse

1. Peel the dates and press through a strainer to obtain the date paste;
2. pour the hot cream onto the date paste to thin it, along with the gelatin which has been softened in a little water;
3. be sure that the mixture is cool before you fold in the whipped cream, otherwise the cream will fall.

Walnut wine syrup

1. In a small saucepan over low heat, reduce the walnut wine to two-thirds, until syrupy.