Hot Duck Foie Gras Block with Peach Caviar

By corlear

Ingredients

• For the apple juice:
• 2 Granny Smith apples (83/4 oz each)
• For the apple gelatin:
• 11/2 cup apple juice (see previous step)
• pinch powdered agar-agar
• For the mock apple semolina:
• 51/4 oz apple gelatin (see previous step)
• For the mock peach caviar:
• 1 peach ripened on the vine
• For the vinegar reduction:
• 11/4 cup Cabernet Sauvignon vinegar
• 1 tsp glucose
• For the honey sponge:
• 3/4 cup honey
• 3/4 cup water
• 2 1/2 sheets gelatin (previously rehydrated in cold water)
• For the duck foie gras blocks:
• 1 duck foie gras (14 oz)

Details

Servings 4

Preparation

Step 1

For the apple juice:
1. Fill a dish with boiling water.
2. Core the apples and cut them into eighths.
3. Plunge the apples in boiling water for 5 seconds. Drain and cool in iced water.
4. Liquefy the apple and put the liquid in a tall, narrow dish.
5. Leave to rest in the freezer so that the impurities solidify on top and are easier to extract.
6. Remove the impurities with a slotted spoon.
7. Sieve the apple juice.

For the apple gelatin:
1. Mix a ¼ of the apple juice and the powdered agar-agar together.
2. Stirring continuously, bring to the boil over a medium heat. Remove from the heat and add the rest of the apple juice.
3. Pour a ¾" thick layer into a container and leave to set in the fridge.

For the mock apple semolina:
1. Once the apple gelatin is cold, use a small scope to make balls from the gelatin (allow 1 soup spoon per portion).

For the mock peach caviar:
1. Peel the peach and use the meat slicer to cut it into 1/10" slices.
2. Trim the peach slices into a square and cut it into 1/10" cubes.

For the vinegar reduction:
1. Reduce the vinegar with the glucose.
2. Reduce the mixture over a gentle heat until you have a thick sauce with the consistency of liquid caramel.

For the honey sponge:
1. Caramelize the honey in a pan. It has to turn dark brown.
2. Add the hot water and cook over a medium heat for two minutes.
3. Dissolve the gelatin in the mixture.
4. Lower the temperature by placing it in the fridge for short bursts.

For the duck foie gras blocks:
1. Leave the foie gras at room temperature at cut the foie gras into bars (1 x 1 x 2¾"). Leave the bars to cool in the fridge.

Final Steps & Preparation:
1. Emulsify the honey gelatin, before it sets, in a Thermomix and whisk the surface to introduce as much air as possible to make a foam. Leave to stabilize in the fridge.
2. Coat the foie gras in flour and brown on all four side on the grill. Drain on kitchen paper.
3. Heat in the salamandra and place it in the center of a plate.
4. Sprinkle with a little Maldon salt and top with two spoonfuls of peach caviar. You should pile the caviar up so it covers all of the foie gras.
5. Heat a plate with the semolina in the salamandra and put a spoonful beside the foie gras.
6. Cover the semolina with the honey foam.
7. Drizzle a zigzag of vinegar reduction over the foie gras.