Prepare the foie and separate 50g x 5
Slightly grill the Brioche batons
Peel onions carefully and cook in boiling salted water until just tender. Remove from pot, cool on a flat tray and slice in half.
Spread the wood over a grill tray and dry in the oven: using a blow torch help the wood start to burn.
When the wood start smoking add the 4x 50g foie cover with a lid allowing it to smoke for 5 minutes, then put the foie back in the fridge until 10 minutes before serving.
For the Hay Dressing, just cover the hay in a large pan with water, boil until reaching a strong hay taste. About 30 mls. Strain the hay keeping the juices hot, add one 50g foie piece and blend to a smooth puree then slowly add oil until a mayonnaise consistency is reached. Season with salt to taste.
Warm the chicken glaze.
Just before serving this dish, season the slices of foie and put them in a very hot non-stick pan or plancha for 1 minute on each side, colour the onions flat side down at this stage too. Deglaze the pan with Xeres Vinegar. Serve warm with the chicken glaze, hay dressing and brioche.