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Duo of Foie Gras

From Chef’s Notes - Foliage Restaurant

Ingredients:
1 kg Foie gras
Separate the foie gras lobes into two, slice the smaller of the two pieces into 4 slices and mark with a knife (reserve).

Marinade
1 Bottle of Port
Bouquet Garni
18g Mixed spice
10g Salt
6 Peppercorns

Preparation of Bouquet Garni
Boil the Port with the bouquet garni and reduce by 1/3, meanwhile slice the large lobe into 3 or
4 large pieces (length ways) when cooled pour the marinade over the foie gras and marinate for
24 hours.

Endive Tart Tatin
5 Heads baby chicory
1 Orange zest
1 Orange juice
5 Disks of puff pastry (15mm thick, 90mm across)
Sugar

Preparation of Endive Tart Tatin
Sous vide the chicory, with a sprig of thyme, the zest, the juice and a dash of olive oil, the cook in the bag in boiling water until cooked through. Cut the chicory in half lengthways, make a direct caramel and caramelise the flat sides of the chicory.

Place two halves of the chicory inot an 80 mm non stick mould with some of the caramel cover with the pastry discs and push the other layers down into the edges.

Bake in oven until golden brown and crispy and reserve.

To finish terrine
Remove from marinade and press into a lined triangle terrine mould, press with a heavy weight over night meanwhile reduce the marinade until thick and syrupy, reserve.

Crushed hazelnuts
100 g Hazelnuts peeled
50 g Sugar

Preparation of Crushed hazelnuts
Make a direct caramel with the sugar ina heavy base pan, add your hazelnuts and stir vigorously, cool and crush and chop.

Truffle vinaigrette
25 ml Sherry vinegar
25 ml Red wine vinegar
Reduce by half
50 ml Truffle juice
300 ml Peanut oil
25 g Truffle oil
1 Truffle chopped

Preparation of Truffle vinaigrette
Place the warm vinegar and truffle juice in a blender and slowly add the two oils, finish with chopped truffle and salt and pepper.

20 baby leeks cooked in boiling water and refreshed.

To dress
Cut a small slice from the triangle terrine and place at the top of your plate, at the opposite edge of your plate place the chicory tartin.

Below the terrine place a small line of crushed nuts in a line with the base of the terrine. Next dress the trimmed leeks liberally with the truffle dressing and place below the nuts, again in line with the base of the terrine, cover with a slice of truffle and top with a sprig of chervil.

Now roast the sliced foie gras ina hot pan until nicely browned and soft, place onto the chicory tartin and serve.