- 4
Ingredients
- For the duck foie gras:
- 1 piece foie gras (approx 14 oz)
- salt
- For the oyster with caviar:
- 4 oyster, flat and long (7 oz each)
- 1/2 oz osietra caviar
- For the sour apple sticks:
- 1 Granny Smith apple
- To finish:
- 20 young almonds, peeled
- 4 sprigs elder flowers
- plain flour
- freshly ground black pepper
- salt
- virgin olive oil
- Maldon salt
Preparation
Step 1
For the duck foie gras:
1. Separate the large lobe from the small one.
2. Cut escalopes (1¼" wide) from the large lobe. Trim into the shape of a rectangular (approx. 2 oz each). Keep in the fridge.
For the oyster with caviar:
1. Use an oyster opener to open the oyster and keep all the juices.
2. Use the tip of a sharp knife to cut the peduncle connecting the oysters to the shell and remove the mollusks
3. Use scissors to trim the oysters.
4. Keep the oysters in their strained juices.
5. Cut the oysters into 1/5 x 1/5" cubes and keep them in the oyster water.
6. Mix with the caviar.
For the sour apple sticks:
1. Peel the apple and cut it into sticks (1/10" wide x 1½" long).
Final Steps & Preparation:
1. Seal the 4 sides of the foie gras dipped in flour in a non-stick frying pan over a high heat. The foie gras has to be well browned. Put in the oven at 410ºF for 2 minutes.
2. Put the foie gras on kitchen paper and leave to rest for 3 minutes.
3. Meanwhile, put 5 young almonds on the right-hand side of the plate. Place 6 sour apple sticks on top and arranged in such a way to make a lattice. Place a few elder flower sprigs on top of the lattice.
4. Cut each piece of foie gras into three piece. Heat gently in the salamandra and place a dessertspoon of oysters and caviar on top of each piece of foie gras. Place in the empty part of the plate.