Reduce port wine to approx. 30 ml. Cut the duck foie gras into cubes and mix with the cream, milk and egg yolk. Heat in a water bath and whip until creamy, frothy (peel to rose. Pass through a sieve and season with the reduced port wine, pepper and salt.
Pour the cream into soup bowls, fill the juice pan of the oven with hot water and poach the cream in a water bath in a preheated oven at approx. 130 degrees circulating air for about 40 minutes. The cream must not produce any bubbles! Reduce temperature if necessary.
Let cool down.
Sprinkle the cooled cream with brown sugar and caramelize with the Bunsen burner.
Either add caramelized apple slices with balsamic vinegar or poached rhubarb (see separate recipe).