Garlic:
Peel the garlic and blanch three times using fresh water every time. Vacuum with olive oil and rosemary. Cook sous vide in a fusionchef sous vide water bath at 85°C for 35 minutes and then cool. Salt slightly before serving.

Foie gras:
Cut the foie gras to remove sinews and blood vessels leaving the remaining pieces as big as possible. Pass the through a sieve. Salt the pieces of liver and marinade with Calvados. Vacuum and roll out until 5 mm thick. Marinade for 12 hours then pass through a sieve.

Arrangement:
Spread the liver on the bread slices and top with garlic. Garnish with leaves of thyme.

We thank Matthaes publishers for providing this recipe from the book "Heiko Antoniewicz, Sous-Vide".