Pressé de volaille au foie gras. Chutney de figues au vinaigre de raisin

Ingredients

• 3 pcs Filets de volailles fermières (La Ferme St Jacques)
• 1 cube Chicken stock
• 250 g Foie gras mi-cuit (La Ferme St Jacques)
• 125 g Broth
• 4 g Gélatine
• 100 g Dried figs
• 150 g Porto wine
• 3 cl Grape vinegar
• 1 pm Pain de campagne (French traditional country bread)
• 1 pc Orange zest
• 1 pm Poivre long de Jamaique (Long jamaican pepper)
• 1 pm Black pepper
• 1 pm Fleur de sel (Sea Salt)
• 1/2 cup olive oil
• 1/2 cup Fresh coriander (washed)
• 1/2 cup Fresh mint
• 1/2 cup Fresh parsley
• 1 pc Red chilli (seeds removed)
• 2 tbsp Lemon zest
• 2 Tbsp Orange zest
• 1 pc small onion
• 2 tsp ground coriander
• 2 tsp Sweet paprika
• 2 tsp ground cumin seeds
• 2 tsp Ground turmeric
• 3 cloves garlic
• 1 pc Lemon (juice )
• 1 tsp Sea salt