Foie gras flan & thyme langues de chat - Sarrade since 1850

Ingredients

• 225 g deveined fresh foie gras
• 175 g chicken stock
• 2 tbsp porto
• 1 tbsp armagnac
• 175 g egg
• 1 gelatin sheet (approx. 2.5 g)
• Salt
• 1 g pepper
• 75 g brown sugar
• 15 g water
• 1 pinch of ground pepper
• 8 ramekins 7/8 cm diameter - 4/5 cm high
• 70 g softened butter
• 70 g flour
• 15 g sugar
• 2 egg whites (lightly whisked)
• 1 pinch of thyme
• 2 pinch of salt
• 1 pinch of Espelette pepper