1/ The day before, hull and quarter the strawberries and place them in a pan with the sugar and lemon juice. Bring to the boil then lower the heat and add the thyme. Leave to cook for 30 minutes, stirring regularly. Once thickened, remove the jam from the heat, leave to cool and refrigerate.
2/ Cut 8 slices of foie gras. Heat each slice for 1 minute on both sides in a hot pan. Remove from the pan, keep warm, leaving the rendered fat in the pan.
3/ Dice the foie gras and place in a bowl. Slowly bring the cream to the boil and pour on top of the foie gras. Blend with a hand blender until smooth. Season. Pour into a mould with 40mm hemispheres and refrigerate overnight.
4/ On the day, finely chop the walnuts. Remove the foie gras hemispheres from the mould and join them together to form balls. Roll the balls in the flour, beaten egg and finally the walnut crumb.
5/ Heat the oil to 180ºC. Fry the balls until golden. Drain on kitchen paper before serving with strawberry jam.
