Garniture à la Strasbourgeoise (Sauerkraut and Foie Gras Garnish for Geese and Turkeys)

Ingredients

• 600 grammes sauerkraut
• 10 rectangles of belly bacon
• 10 escalopes of foie gras
• The juices of the joint

Instructions

1. Braise 600 grammes of sauerkraut, cooking 10 rectangles of belly bacon with it.
2. Sauté 10 escalopes of foie gras.
3. Dress the sauerkraut with the bacon and the foie gras as a garnish, and serve the juices of the joint with it.