We season duck egg yolks with vanilla, sugar, and thai long pepper. Then fill plastic tubes and poach at 76 degrees celsius for an hour. After the tube cools you have a texture that resembles a pectin gel system. They are dredged in coarse sugar, and maldon salt.
This is a picture for my friend batman's new book about little food or something. We take our foie terrine and warm it to just before the breaking point.,at which point we drop it from a squeeze bottle into liquid nitrogen.