- 4
Ingredients
- For the duck foie gras:
- 1 rectangular piece duck foie gras
- (3/4 x 1" and 11/2" long)
- For the hot seawater gelatin:
- 11/2 cup seawater
- 11/4 cup water
- 2/3 oz powdered agar-agar
- 3 sheets gelatin (previously rehydrated in cold water)
- For the foie gras candies:
- seawater slices (see previous step)
- foie gras slices (see previous step)
- For the turtle dove breasts:
- 2 turtle doves (51/4 oz each)
- For the turtle dove sauce:
- the wings and carcasses of the turtle
- doves.
- 2 oz onion
- 13/4 oz carrot
- 13/4 oz leeks
- 11/2 cup red wine
- muscovado sugar
- 1/2 sprig fresh rosemary
- 1/2 sprig bay
- 1/2 sprig fresh thyme
- 1 orange
- 1 lemon
- 1/2 cinnamon stick
- 1 juniper berry
- 0.4 º olive oil
- cornflour
- salt
- For the blackberry caviar:
- 20 large blackberries (not ripe)
- To finish:
- 4 chervil leaves
- freshly ground black pepper
- Maldon salt
- foil
- 4 slices crystallized ginger
- 2 juniper berries, crushed
- 4 tarragon leaves
Preparation
Step 1
For the duck foie gras:
1. Cut the foie gras into slices (¾ x 1" and ¼" thick).
For the hot seawater gelatin:
1. Mix the two types of water and the powdered agar-agar together.
2. Stirring continuously, bring to the boil over a medium heat, remove from the heat and whisk.
3. Add the sheets of gelatin and dissolve in the liquid. Leave to rest for 2 minutes.
4. Choose a tray that is as flat as possible, with a low edge and which is heat resistant. It should be made out of wood.
5. Add the jellied liquid until it slightly covers the whole of the base. Quickly pour off any excess liquid.
6. Randomly move the left and right sides up and down until you have an even thin layer of gelatin.
7. Leave to set in the fridge for at least one hour.
For the foie gras candies:
1. Cut the gelatin into 4 x 2¼" rectangles.
2. Put a slice of foie gras in the center and wrap it up as if it were a candy.
For the turtle dove breasts:
1. Leave the breasts on the bone and separate the rest of the carcass, which will be used, together with the wings, for the sauce. Keep the thighs for another dish.
For the turtle dove sauce:
1. Brown the pieces of the carcass and the wings in a pan. Next add the diced vegetables. When the ingredients are golden, add the wine.
2. When the liquid has reduced, add the water and simmer (2 h.).
Strain and reduce when the desired flavor is obtained.
3. Put the sauce in a pan and infuse with the dry herbs, the juniper, cinnamon and the grated rind of ¼ orange and ¼ lemon.
4. Season with the muscovado sugar.
5. Thicken with cornflour and season with salt.
For the blackberry caviar:
1. Freeze the blackberries.
2. Use the tip of a knife to separate the grains.
3. Keep the grains in the fridge.
Final Steps & Preparation:
1. Season the turtle dove breasts and put skin side downwards in a frying pan over a medium heat. Turn over after 10 seconds and seal the side with the bone for 40 seconds more. Remove from the frying pan and wrap in foil. Leave to rest for 1 minute.
2. Remove the bones from the breast and place it in the center of the dish.
3. Place two foie gras candies next to it and season with Maldon salt and freshly ground black pepper.
4. Heat the plate in the salamandra for 5 seconds.
5. Top the breast with the blackberry caviar, a chervil leaf, a slice of crystallized ginger, the crushed juniper, a tarragon leaf and finish with the hot turtle dove sauce.