● 250 gr cooked Andalucian chickpeas
● 1 litre cooked chickpea water
● 100 gr onion confit
● tbsp fortified wine
● 100 gr ceps, chopped
● tbsp olive oil
● 200 gr large, frozen foie gras lobe
● tbsp sunflower oil
● finely diced chives
● chervil
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